Honouring tradition & nature in the making of our Authentic Italian Panettone
Where the story begins
Here at Minghettis we source real, natural ingredients that you know and love. None of the artificial stuff.
We let the flavours of Mother Nature shine through our baking. From real vanilla pods scraped and infused into local honey along with fresh zests straight from the fruit of lemons and oranges.
This is completed the day before baking our Panettone to let these rich flavours mingle and deepen in taste.
The making of magic
Our Panettone begins with the tradition of the Pasta Madre, also known as Lievito Madre. This is the mother yeast, the humble yet powerful fermented flour starter behind the magic that is Panettone.
The pasta madre is looked after 365 days of the year, lovingly cared for like a family member. It is refreshed with new flour each day, then neatly tied up in a bundle of cloth and rope at controlled temperatures to protect its treasure.
A piece of the pasta madre is used to begin each panettone, which is refreshed in water and flour 3 times to reduce the acidity and the 'sour' taste that is familiar of sourdough. This is completed over 12 hours with a 4 hour gap between each refreshment.
A collision of flavour
The next step is the creation of the first dough for the panettone. A union of the refreshed pasta madre, water, flour, egg yolks, sugar and butter. This is then fermented for another 12 hours overnight where the glossy dough will triple in size.
The risen first dough then collides with the aromatic flavours of the zested vanilla bean butter paste, pops of spiced candied orange and raisin ferment along with more flour, sugar and yolks. Creating a flavourful fusion of decadence ready to rise again.
Rising up
The finished flavour-packed dough of the panettone is then pre-shaped and placed in their traditional paper moulds. This is proofed and fermented for one last time, where it will rise to the top of the mould before baking.
Once risen, the panettone makes it's final journey into the oven, where it rises once more and baked until golden.
An unexpected turn
Once baked, our panettone take an unexpected turn. Two rods are placed through the base of the panettone, then they are flipped upside down.
Left to hang from their shelving, allowing the flavours to settle and their rich butters and sugars to set. This is done to maintain their plump rounded shape and to prevent the bread from caving in from the top.
They are left hanging for 12 hours, each hour their taste infusing more into each fluffy morsel located inside the sacred panettone.
A slice of memory & comfort
After 3 days of dedication and creation, the panettone is finally removed from its upside down hanger and ready for its end goal: to be savoured and enjoyed among friends and family - those we love.
It is ready to greet the Christmas dinner table with awe and excitement. There to be part of celebration and at the heart of memories shared together.
In our case, our panettone is then lovingly packaged and sent off to you via our courier service. Eagerly awaiting its arrival at your door. Once it is in your hands, it is now your gift of memory and comfort. Whether you are trying it for the first time or relishing in the tradition and fondness it brings to mind, we hope this brings a slice of Italian culture to your home and you can feel the love and care woven into each slice.
"Per le cose buone ci vuole tempo"
(Good things take time)
From our hearts to yours,
Marco and family ❤️
