The desire to defend the authentic artisanal product has recently given rise to the Accademia dei Maestri del Lievito Madre e del Panettone Italiano (Academy of the Masters of Sourdough Yeast and Italian Panettone). Over thirtly Italian bakers have joined. Associates have agreed upon an official recipe with certain mandatory ingredients: fresh eggs, fresh butter, flour from Italian mills, Italian candied fruit, sugar, Italian honey and high-quality dried fruit. Pre-made products and chemical flavourings are forbidden. Gigi Padovani deepens this topic in the December issue of Civiltà della Tavola (see the entire article on the Italian magazine).
15/12/2020