You’ll learn to prepare both traditional and creative versions of panettone:

Traditional Panettone: Made with natural sourdough and filled with raisins, orange, and candied lemon. It features a soft texture and unmatched aroma.

Apricot and Gianduja Panettone: Crafted with sourdough and filled with hazelnut glaze, apricot, and gianduja. The result is an aromatic, delicately crisp texture from the chocolate and nuts.

Double Chocolate Panettone: An indulgent version made with dark and milk chocolate, achieving a perfect balance of sweetness and depth.

Pistachio, Amarena Cherry, and Cranberry Panettone: A sophisticated combination that balances tart dried fruits and nuts with the delicate softness of sourdough.

Classic Pandoro: The star of Italian baking, known for its soft crumb and delicate vanilla flavor.

Colomba Pasquale: The traditional “Easter dove” cake, a springtime sweet bread topped with almond glaze and pearl sugar.

In addition to the recipes, you’ll learn a range of techniques that can be used on many occasions.

The techniques you will learn are:

• How to prepare and maintain sourdough starter for panettone
• Kneading methods to develop strong gluten structure
• Controlled fermentation techniques and their effect on texture
• Shaping and handling for optimal rise
• Ingredient selection to enhance flavor and structure
• Pre-baking techniques and final proofing in molds
•  Applying glazes and toppings for a perfect professional finish
• Cooling and storage methods to preserve freshness
• Preparation of fillings such as ganache and candied fruits
• Post-bake hanging techniques to prevent collapse
• Adjusting hydration and fermentation times depending on climate
• pH control in sourdough fermentation
• Use of specialized panettone tools
• Understanding the differences between panettone, pandoro, and colomba