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Art and science of Panettone and more
Hardcover
Publisher Price: $73.99
ISBN13: 9781923589094
Publisher: Pasticcino
Published: Sep 2 2025
Pages: 160
Weight: 1.53
Height: 0.56 Width: 8.00 Depth: 10.00
Language: English
This book is a comprehensive, highly detailed and scientific guide to the process of making naturally leavened panettone - The Grandi Lievitati - the most technically challenging and spiritually rewarding bread in the world. Inside you will discover: - A deep dive into natural yeast, including sourdough maintenance and fermentation behaviour. -ingredient theory that uncovers the function of flour, butter, sugar, candied fruit and more. - The mixing, proving and baking methods used by professionals to achieve the perfect cloud like texture. - Historical, cultural and technical insights tailored for culinary enthusiast, pastry chefs, and artisan bakers alike. Above all, this book is a dedication to my best friend and greatest inspiration: My Nonna Ludovica. Her love, strength and generosity launched my business Pasticcino, and every product I create is a tribute to her legacy. She passed away just as the dream became reality. A portion of every book sold will go towards fighting dementia, a condition that affected my Nonna and continues to impact countless families. the art and science of panettone and more is more than just a guide - it's a stand. For memory. For mastery. For those who bake with heart.
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