he "mother" of all panettoni, the pure, natural yeast, is a patrimony left to just a few pastry chefs. Gattullo is among them. This, along with the ability of pastry chefs plus the 30-hour preparation, is the secret of its delicious and unique panettoni.

Yeast is taken to ripening working it out for some hours with water and flour. Yeast is 8-10% of the overall weight of all the ingredients. Knowing well the process of natural fermentation is the base to make a great Panettone.

Once the yeast is ready, it's worked with eggs, flour, sugar and butter concentrated at 99,8%. Only after having been knead for long the dough becomes denser: smooth, silk, soft and dry at the same time.

The dough is now ready to accept candied fruits and raisins. Candied fruits and raisins are knead with care so that they're perfectly spread inside the dough.
After that, the dough is divided by the pastry-chefs according to the needed sizes and left on long wooden shelfs to leaven. For around 6-7 hours the dough is left at 30°C with 50% humidity.

Each piece, well rounded, is then placed inside well-buttered oven paper shapes.

After having been baked and cooled-down, Gattullo's panettone is ready to serve!