Panettone is an Italian sweet bread originally from Milano, the city where I come from. For us Panettone means Christmas, infact it is a typical dessert eaten during Christmas time.

Classic Artisan Panettone. Classic Panettone means that contains raisins and candied oranges, as tradition dictates.  Artisan Panettone means high quality.

The quality of my Panettone starts with the research for the best ingredients: flour, butter, eggs, candied oranges that are home made, my starter which is fed every day to be super active and to give to my Panettone its special taste and texture that you can’t find anywhere else.

And then there is the time and the love spent to make the Panettone.

The process takes between 48 and 60 hours depending on the time that takes for it to rise properly. 

Each Panettone is a piece of art crafted with heart.

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My Panettone’s recipe is by Master Rolando Morandin, adapted by Fables de Sucre Blog.

Keep your Panettone in a dry and cool place (54-65* F), away from direct sunlight. Once sliced, store the remaining in its cellophane bag sealed. If properly stored your Panettone will stay fresh and moist for about 4 weeks.