“Like so many other Italian traditions ... Many artisanal recipes use a “mother dough” (a natural yeast starter) handed down for generations. Artisanal panettone is free of artificial ...

Tasting Table's recipe developer, Stephanie Rapone, has the perfect Italian panettone recipe for you ... more affordable options instead. Read the original article on Tasting Table.

They are beautifully packaged in tall decorated boxes and available from Italian delis and some larger supermarkets, although they are generally only available seasonally. Panettone can be served ...

Ton Cortes, the champion of the 2024 International Coppa del Mondo del Panettone, was in town last week helping shore up Cossetta’s recipe for the airy, buttery, sweet Italian bread.

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast ... continue to age as the original 80-year-old mother ...

Using a serrated knife, cut the panettone roughly into 1cm slices ... Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone ...

She’s only mostly kidding: It’s something of an inside joke among old Italian panettone masters that it takes 20 years just to nail down your personal recipe, Martinez said. At Cossetta ...