A new and fresh reality that can count on the excellent experience of Master Pastry Chef Luigi Conte, winner of the Gold Medal for the Best Traditional Panettone in the World 2019 and a special award for the Best Filling for the Innovative Panettone, and winning in this 2020 double the Silver Medal for Traditional Panettone and Innovative Panettone.

A united team driven by one thing: passion.

 

Our panettone is produced using only the highest quality ingredients. Fragrance and softness derive from the 48 hours of leavening and from the high quality butter, obviously the soul of the panettone is the Natural Mother Yeast that has been living in our laboratory for almost twenty years. We produce it all year round and ship it all over the world. During the Christmas period we offer personalised gift services for our customers.

 

Master Confectioner (lievitista)

His passion as a leavening expert, he prepares his mother yeast, taking care of it like a child in his hands, in order to always produce high quality and digestible products.

 

Candidate

The candied fruit is treated using ancient methods, washing the fruit and cooking it, after which the product is candied for about twelve days, only then is it used to fill the panettone. 

 

Objectives of the Master Confectioner

To protect the consumer with the brand and its dissemination, the quality of production of absolute excellence.

The consumer will know that the panettone is the result of 100% mother yeast and the salient elaboration of the Mastro Pasticciere, who follows ancient rules for production; thus guaranteeing the best quality of the product in order to satisfy the sublime palate of his customers.