Easter Dove

It takes time and patience.
The making of panettone is very long and complex, it can take from 24 to 36 hours.
Once it’s ensured that the sourdough is in perfect condition, the pastry chef can begin the production. Firstly, three refreshments are carried out, each spaced by about three and a half hours of leavening between them. Then follows the first dough (or evening dough) which is left to leaven for another ten hours and then the final dough. Finally, the dough can be divided into the appropriate paper molds where it will remain for another four to five hours of leavening before entering the oven.
Once baked, the panettone is left to cool for about eight hours with “its head down” to prevent it from settling. When finished, the panettone will reach three or four times its initial volume depending on the amount of fruit added. To fully enjoy its flavors, it is best consumed within a month at a room temperature not lower than 20°C.

Sweet alchemy.
Although we are in the twenty-first century, the success of a good artisanal panettone is still linked to a sort of sweet alchemy, where what matters is the skill of the pastry chef: the art and the ability to “feel,” that is, to enter into symbiosis with the ingredients and their progressive transformation.

Product Marnin
The leavened products of Marnin are fresh products. They should be consumed as soon as possible as they do not contain preservatives. Avoid sudden temperature changes. To be stored in a cool and dry place, away from heat sources and protected from light. Being rich in butter, they should be consumed at a temperature between 20 and 25 degrees Celsius.