Must rise for 12 hours
Let it rest for 60 minutes and cut it into pieces of 1 kg – put it in the appropriate ramekins and make rise for 7 hours, then bake at 170° for 60 minutes.
There is no doubt about it: panettone is and remains Milanese. But Italy is made up of a gastronomic culture in which interpretations are the protagonists.
To represent innovation in the wake of the traditional Mediterranean diet, here is this recipe in which there is no butter but everything is made with extra virgin olive oil, the Apulian excellence.
Pastry Chef Giuseppe Paparusso