Panettone

Chiostro Panettone

Heard on a train to Milano…
Antonio: Maybe I’ll try making panettone this Christmas.
Ferruccio: Bravo! It can be tricky. There are secrets, you know.
Antonio: Secrets?
Ferruccio: The yeast is special. It's a closely guarded secret among bakers.
Antonio: I heard it’s not made with yeast but a sourdough starter.
Ferruccio: Which is a wild yeast. Gives panettone its unique texture and flavor. And the process is long and requires patience. You need to let the dough rise multiple times. And hang it upside down after baking.
Antonio: Sounds like a lot of work. But the taste, right? 
Ferruccio: Oh, it also helps to soak the fruit some days before baking, it plumps up the fruit. Use the best ingredients and don’t rush the rising.
Antonio: Maybe I’ll buy one this year and start earlier next year.
Ferruccio: Buona fortuna!
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Voice-over
The history dates back to the Roman Empire, is mentioned as being in Milan in the 15th century, but the modern Christmassy version comes from the 20th century.