Ecco gli ingredienti del panettone della famiglia Besuschio, pronti a portare il vostro panettone a un altro livello?!// Here we are with the ingredients of the Besuschio family's panettone, ready to take your panettone to another level?! INGREDIENTI/INGREDIENTS x 20 panettoni 1° Rinfresco lievito madre/1° Mothe yeast refreshment h6.30 am Lievito madre/Mother yeast 1 kg Farina forte/Strong flour (W340) 1 kg Acqua/Water 460 g Lievitazione/Leavening 3.5h 2° Rinfresco lievito madre/2° Mothe yeast refreshment h10.30 am Lievito madre/Mother yeast 1 kg Farina forte/Strong flour (W340) 1.2 kg Acqua/Water 576 g Lievitazione/Leavening 3.5h 3° Rinfresco lievito madre/3° Mothe yeast refreshment ore h14.30 (2.30 p) Lievito madre/Mother yeast 1 kg Farina forte/Strong flour (W340) 1.2 kg Acqua/Water 576 g Lievitazione/Leavening 3.5h 1° Impasto/1° dought 18.30 (6.30 pm) Farina forte/Strong flour (W340) 4512 g Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 1236 g Acqua/Water 2252 g Tuorlo d’uovo/Egg yolk 902 g Burro/Butter 2024 g Lievito madre/Mother yeast 1184 g 2° Impasto ore 6.30 Farina forte/Strong flour (W340) 1125 g Zucchero vagliato fine INFUNDO/Fine sugar INFUNDO 991 g Sale/Salt 104 g Tuorlo d’uovo/Egg yolk 902 g Miele/Honey 115 g Burro/Butter 1973 Pasta arancia/Orange paste 227 g Bacche vaniglia/ Vanilla berries 4 Uvetta/Raisins 2215 g Arancia candita/Candied orange peel 1665 g Cedro candito/Candied orange peel 565 g

@silviabraga1641

Жыл бұрын

Muito obrigada , Deus abençoe a sua linda família

@altekameraden6279

Жыл бұрын

Bravo quel alcool del panettone du Rhum SVP ?

@simonestefanini7220

Жыл бұрын

Buongiorno, le dosi indicate per quanti panettoni sono ? Grazie per la risposta. Cordialmente

@italiasquisita

Жыл бұрын

@@simonestefanini7220 20 panettoni👋

@simonestefanini3081

Жыл бұрын

@@italiasquisita grazie mille, si bastava aspettare la fine della video ricetta … e contare i panettoni 😂🤩. Grazie per la risposta, buona giornata

17:31 Momento bellissimo tra padre e figlio. Il figlio orgoglioso del suo lavoro e del proprio padre, che cerca il suo consenso. Commovente! Bravi!

@manolopedreschi3040

Жыл бұрын

Meraviglia! Salut dalla Australia

Marvelous panettones! This is one of the greatest culinary gifts brought to Brazil from Italian immigrants. And I totally agree that the traditional fruit one is the absolute best.

@Misscarinho

6 ай бұрын

As famílias Visconti e Bauducco, acredito foram as pioneiras na fabricação, em escala industrial, dos panetones de Natal.

After I watched this video, wanted to try it myself, watched this at least 20 times to absorb as much information as possible, read a lot about sourdough starter and Lievito di Madre, also I used to work at an italian bakery, so I've got some understanding of traditional panettone. The most time consuming was definitely the starter, creating a LM from scratch is not an easy task, but after some fails and around 12 days, finally got a nice and active starter. Feeding it once a day is not much work, but quickly realized that making a panettone in a proper way is really though. As it is complex and difficult, I did not want to make 1 or 2, so I attended to make 5, so that is where my crazy journey started. So after the 3 refreshments, which has to be at least 3.5-4 hours apart, had to schedule my next day, the description gives a decent time frame to start the 1st refreshment around 6 am. I managed to wake up around 10 am, was already slightly behind. I have cheated a bit with the 2nd refresh, just waited a bit less than 3 hours but at around 9pm I had a LM ready to use. So the 1st dought does not seem to be a big of a challenge, but having a home stand mixer with a maximum capacity of around 1.5 kg, set some challenges, so had to do twice. Keep in mind, it was my absolute first attend to make any complex baking stuff, so I took the time to make sure everything goes smoothly, then by after 10 pm, I had a dough for bulk fermentation for 12 hours. It was a significant step as if does not triple or quadruple by next day, your starter is rubbish. Well, mine did not raise that much after 12 hours, but it definitely showed some activity, I gave it another few hours. It is winter time and the temperature in the kitchen is around 21 C, I stored in the turned off oven, but still below 27 C for sure. Anyway after 15 hours of rest, it raised nicely which was a huge relief as I bought a proper italian manitoba flour, definitely did not want to throw away. So around 2 pm I could start the 2nd dought and sometimes good news comes with bad news, after raise, realised that my stand mixer is definitely unable to handle that amount, even if I do half of it at a time, so I had to separate further, means everything you need to do with the 2nd dought, I had to do it 4 times. Luckily it is footbal World Cup at this time so kind of not bored when need to knead 4-5 minutes between each new ingredients. Fast forward to 10 pm I had 4 and almost a half panettone. I wanted to make 5 but I assume my starter was not strong enough, so the given recipe, which I understand was for 20 panettones, as shown in the video -yes I have counted them frame by frame-, is for a really strong starter. Anyway I made one of them a bit larger. So it is around 10 pm, dead tired but got to leave them rest for 6 hours. The dilemma is, as I already assumed that my starter was not super strong, I had a concern that at some point it become over fermented and collapses, also there is no way I am gonna wake up 4 in the morning, so decided to stay awake and checking the raise at every hour. Luckily it was rasing but very slowly and around 4.30 raised enough to call it ready to bake. I have a regular electric oven with main options of bottom, bottom-top and fan heating, what made me puzzling which one could be the closest to a traditional bakery oven, well none of them. My plan was to start with the bottom one to avoid to burn the top, then after 40 min switch to bottom-top and if need a bit of coloring to the top, I throw the fan heater to the game. That was the theory... So as the bottom heating was doing it's job, after 35 minutes I smelled something that was similar to burning, the bottom was burning, so I quickly switched to bottom-top but that does not stop the bottom heating, so reduced the temperature a bit and I was switching between bottom-top and fan heat. After around 1 hour of total baking, the core temp was around 95 C so I was happy that with minimal burning I was able to achieve something that was in the video. To be fair because of the flour, the dough consistency was also very similar what we seen in the video, it was soft, extremely elastic and hydrated, yet not sticky. So I was really happy with the dough. Back to the bake, keep in mind that, this is the point when you need to act very quickly, after 2 minutes you took it out from the oven, you got to hang it upside down, otherwise will collapse. It is almost 6 in the morning, my brain was just working on the bare minimum and obviously do not have a sophisticated hanging thingy, so I have decided to use chopsticks and place them between some chairs. The technique worked, but the timing I was achieving it, did not. Unfortunately after the temp check, cutting the paper at the bottom and piercing through carefully, the others started to collapse. So I guess taking out one by one would have been the right decision here, but at least I could go to sleep. It was around 6 am. Woke up late, of course, checking on them, I had a nightmare that they will fall apart and I have to eat up from my kitchen floor, but luckily that was not the case. When I have cut it half, oh boy, it is pure beauty, it is airy, fluffy, soft, fragrant - I have made the candied orange and lemon peel by myself, so I was hoping if nothing else, at least those will be great,- but it was amazing, just can't stop eating it, yeah the bottom is a bit burned, the top more dark as it supposed to be, some part in the very middle is slightly undercooked, but I made them, the dedication and persistent is the real reward here, so thank you Italia Squisita it was an excellent experience, probably never going to do again, but it was fun.

@LeNoLi.

Жыл бұрын

I can't imagine the effort to make these. Well done!

@CesarSandoval024

Жыл бұрын

"Probably never gonna do it again but it was fun" 🤣🤣😅 I understand brother haha... the best take away has to be the lievito madre. With learning to maintain one, you can bake anything rich in fats and the starter wont spoil or give your breads a sourdough taste

@niclebowski9214

Жыл бұрын

yo u are my hero sir

@tamasknisz

Жыл бұрын

@@niclebowski9214 Thanks, much appreciated

@trisharanda5891

Жыл бұрын

Great read, I've made panettone a few times. It's so hard

le due grandi tradizioni milanesi: il panettone e la testa in giu'. Stupendo

@PaoloFilardi

Жыл бұрын

Mi ha fatto ridere.

@matteorefice

Жыл бұрын

Genio

@cristianblack3003

Жыл бұрын

Ahahahahahahahahh

@riccaonweb

Жыл бұрын

@leoneventicinque6731

Жыл бұрын

un'azienda fondata nel 1845 sicuramente era in montagna negli anni giusti.

Thank you Andrea and Giacomo. Love your professionalism and heritage. Спасибо, в этом году пеку вши панеттоне.

Thank you for sharing your knowledge and skill. In today's world it is hard to imagine a product that takes quite so much time and effort to produce, but my goodness, a panettone is worth it! I can't imagine anything better than visiting you in your beautiful bakery!

Even though I can't understand, much Italian, I can feel the passion. I wish I was born in 1845 in italy so I could make a panettone just like you guys. What a great family tradition. It goes to show the marvellous construction of some of the old ovens. Still working today.......

@italiasquisita

Жыл бұрын

thanks, next time try Eng captions, we provide them on every video

@spaniardsrmoors6817

Жыл бұрын

You'd be dead now

@imkadosh

Жыл бұрын

Dice el señor de Italia Squisita, que use los botones de Eng captions, para que la computadora le traduzca lo que ellos dicen. Pero no estoy segura si los traducirán al español

As a viewer from the US I always appreciate your quality English captions.

@dominusstyx

Жыл бұрын

It's a Google/KZread computer program, that automatically translates any language.

La mia mamma, cresciuta ad Abbiategrasso, mi ha sempre parlato di questa pasticceria come se fosse un motivo d'orgoglio per le persone della città. Ora che lei non c'è più e sento parlare di questa pasticceria, mi si riempiono gli occhi di lacrime.....di emozione, di tristezza..di gioia.... un complimenti a tutti e ci vediamo alla prossima colazione!

@ifyouloveChristyouwillobeyhim

Жыл бұрын

Uau. . . 😭❤❤❤

@ismiis

Жыл бұрын

Infatti. E i panettoni sono buonissimi

Nato a Milano. Giunti all’Anno Domini 2022, vedere questa passione, cura, dedizione nel mantenere vivo il nostro panettone classico mi riempie di orgoglio e gratitudine. Da pelle d’oca. Ordinerò per questo Natale. Bravissimi! ❤

Loved every second of this video. For the process, for the father and son, so beautiful.

Saluti dal Messico!!!! Mi avete fatto piangere dall'amore che avete verso il vostro lavoro. Più che un semplice panettone, più che una semplice ricetta, è un'oda al buon gusto, alla tradizione, alle radici, alla passione verso il cibo che proiettate amorosamente in questo video. Mi sono molto emozionato. L'anno prossimo verrò in Italia e perché no? Una fermata sarà Abbiategrasso, in cui ci sono stato 10 anni fa. Ma questa volta vengo a trovarvi ad ottobre. Non dimenticatevi di me. Abbracci!!! Raffa

Ciao a tutti. Sebbene in Australia da 20 anni non posso dimenticare i panettoni che andavo a comprare da Besuschio fin dal '73. Non credo si possa fare meglio di così. Bravissimi !!

As a professional baker in NYC, the pannaton' (as we call it here) is the final boss of sweet breads that I challenge my students to make. If they can't transport me to Italy with a slice of their Pannatone, they don't pass!

@nadia8087

Жыл бұрын

😄👏👏👏👏👏👏

@francescacuoricino9000

Жыл бұрын

Give us your recipe please so we can also taste a bite of Italy

@balthazar8692

8 ай бұрын

ok, but it's spelled P A N E T T O N E

Italia squisita sito migliore del mondo

Voi siete un perfetto esempio di ECCELLENZA ITALIANA , esprimete perfettamente tutta la passione, tradizione e conoscenza che avete 👏👏👏 👏👏👏👏👏👏👏👏

Italia squisita really never misses.

@StimParavane

Жыл бұрын

I know! If it didn't exist we'd have to invent it...

What a beautiful process, made with such care and love! Grazie!!

Perfection. And I can see the time, +100 years passing the craft from one generation to the next one. Amazing ! ❤

Maravilhoso! Parabéns. Uma delícia da Itália para o mundo . 🇧🇷 e 🇮🇹 ❤

Assoluta eccellenza!! E... che bello vedere la tradizione che passa da padre in figlio. 👏👏👏👏

Before I ever knew the magic of Panettone, I would see mounds of boxes at my neighborhood Italian grocery but it never appealed to me. It was only after I saw a well-known journalist grab a bunch that I started thinking “ it can’t be that bad “ … the rest, as they say, is history. I have to control myself but luckily they’re not always available. It may look like an innocent fruit/raisin bread but it is just from another world good. Do not ignore a Panettone !

Beautiful to see the art of making this delicious treat and to see it being passed down from father to son!❤

Quanta passione e professionalità! Bravissimi Grazie

Uno buono panettone è sempre un capolavoro... È une degli raggione que me piace molto questa época dell´anno...

Quando ogni artigiano produce un qualsiasi prodotto con amore e rispetto per la vita, il risultato non potrà che essere questo. Un peccato che non arrivino nella mia città (Catanzaro). A giudicare dal video, ne immagino il gusto buono e tradizionale. Anch'io, da sempre, prediligo il panettone (o pandoro) classico, e non quelli alle creme che, seppur ottimi, non interpretano il Natale vissuto a ridosso della mia infanzia, anni '60. Complimenti alla Famiglia Besuschio!👏👏👏

C'è sicuramente un'arte, una scienza, una tradizione e una passione per fare ottimi dolci e pane. Il risultato finale vale il tempo e lo sforzo dedicati al prodotto. Saluti! ✌️

Un piacere ed un onore guardarvi. Il panettone classico rimane insuperabile 🙏🙏🙏

@bcardile

Жыл бұрын

Dove lo posso compare in Canada. L’acquolina in bocca.

Complimenti! Strepitoso vedere insieme un padre ed un figlio accomunati da questa gran passione! Bravi davvero. Sono certa che il vostro panettone ha veramente una marcia in più

I loved the father and son dynamic here.

Desde Argentina,tremenda técnica la que mostraron, muchas gracias

Excelente video. Un placer ver a padre e hijo disfrutando de la magia y esa tradición. Muchísimas gracias por compartir esta receta y proceso familiar!!!

This is absolutely wonderful! Thank you so much for sharing your process!

Watching this made me cry. Oh how much I love panettone. Many many thanks for this marvelous KZread. I hope I can find this very special panettone. Wonderful, wonderful.

Such a beautiful video. God bless you both and your families and keep this amazing tradition

Deliciousness, and a work of art. A marvelous gift from Italia to the World.

Video tra i piu' belli pubblicati fino ad ora. Complimenti!

Amo la gastronomía italiana...es la mejor del mundo, hermoso e inspirador video... gracias desde Argentina

Bellissimo. Grazie mille per aver condiviso la tua ricetta di famiglia.

Thank you gentlemen for a wonderful presentation!

Thank you for sharing and for the recipe as well! Awesome process!

My family is from Calabria and I took my Dad there to meet our relatives for his 90th birthday. Wonderful place. So complicated to make this, but fun to watch.

beautiful and delicious 😋 😋,my favorite ,thanks for incredible video .Happy Easter to you and your family. 🙏🙏🙏🙏🙏❤❤

Grazie mille cari amici. Mi zono molto emozionatta per il suo lavoro e la passione verso il cibo Che prosettate. Perfetto esempio di amore tra padre e figlio. Sei brabi ragazzi 👏👏👏👏👏👏👏👏❤️❤️❤️❤️❤️❤️❤️

Adoro il panettone e quella ricetta è la più buona del mondo, grazie

A great video of my favorite Christmas treat and my most favorite Italian city, Milano. Two handsome men as well. It doesn’t get better.

Such a beautiful relationship. It's a pleasure to see your work. Thank you.

Ma che bel video! Grazie a voi 2!

I love Panettone, and look forward to it every Christmas season, it is like angels bread. So much work goes into making this angels bread. Delicious!! Thank you for the video.

Watched this video many times and enjoyed everytime. Thank you for sharing.

Se nota la pasión que ponen en tan hermosa tarea. Increíble la miga , se ve irresistible y dan muchas ganas de probarlo 👌😉 Mi respeto y felicitaciones por mantenerlo por tantas generaciones 👏 Saludos 👋 🇦🇷

Panettone is one of my biggest culinary loves. I realy enjoyed watching the love labor of making this wonderful thing. Thank you!

With all the care and love that goes into those beautiful panettone, they must taste truly exquisite. Thank you for a wonderful video ❤

Grazie Italia per il panettone!!! È il meglior regalo che gli italiani inmigranti in Perù ci hanno regalato. In Perù, natale senza panettone non è natale. Grazie mille! 😋🙌

I’m sure one can taste the love these passionate artisans put into their creations. Bravi!

@isabeldamascenodealmeida1119

9 ай бұрын

Vdd são verdadeiros artesãos.

La risposta a chi si chiede come mai il panettone artigianale costi così tanto al kg. C'è una preparazione incredibile dietro, giorni di lavoro e maestria.

@DurginPaintForgeMiniatures

Жыл бұрын

generalmente chi solleva polemiche sterili sul costo di alimenti artigianali, è perché proprio ignora tutto ciò che c'è dietro, e non è stato educato a sufficienza sul riconoscere la differenza tra un prodotti di altissima qualità e di un prodotto industriale fatto con le logiche della grande distribuzione, purtroppo.

@marcobecchi8795

Жыл бұрын

Burro fresco Uova fresche Canditi di qualità Vaniglia in baccelli Bastano questi, senza contare tutto il lavoro!!

@frigio9

Жыл бұрын

@@DurginPaintForgeMiniatures o semplicemente perchè la gente pretende di pagare tutto poco o un cazzo, quindi se spende 5€ per una spugna della Bauli allora anche un prodotto artigianale non deve scostarsi troppo da quella cifra.

@giamelloferruccio6354

Жыл бұрын

Il metodo di preparazione è la stessa di quelli commerciali , per quelli artigianali si paga il nome di chi li fa a prescindere .

@paulqpublic4742

Жыл бұрын

non costa nulla se lo confronti per essempio con un panetone cipriani che trovi in supermercato e paghi solo per il nome 40 euro per un panettone medio-buono

Molto grazie, la ricetta é perfetta!

Un piacevole momento di storia della tradizione gastronomica italiana. Un assaggio della mia infanzia!

La modestia e la professionalità di 2 Professionisti con un prodotto che non ha eguali al Mondo. Da notare la passione dei 2 Chef e la sapienza nella miscelazione degli ingredienti.

Tradition is master! Beautiful !❤

Here is my home adaptation of this amazing recipe. The final result is easily the best panettone I've ever had. I can't even compare it to any store-bought versions. Thank you, Besuschio family and Italia Squisita, for sharing this recipe with the world! But a couple of observations first. One, my biggest challenge was to mix the dough well and long enough to develop the gluten strands as seen in the video. Don't attempt to mix dough for more than two panettones at once - your mixer simply won't be able to. Even for two panettones, I had to help my mixer by taking the dough out from time to time and doing a few slap-and-folds on the countertop to distribute the ingredients well and increase the dough's elasticity. Two, a countertop proofer is essential for dialing in the fermentation and final proofing temperatures as they do in the Besuschio bakery. Without a proofer, your rising times may be very different, with a corresponding change in the taste and texture of the final product as the wild yeasts develop at a different rate than in the original recipe. Which brings me to my final observation: you will need an active sourdough starter that you've fed for two or three days with the flour you'll be using for the panettone. Okay, here is the recipe, with my notes. This makes two panettones. Day 1: 8:30 pm Make the starter. Mix: 100 g bread flour 46 g water 20 g 100%-hydration sourdough starter (previously accustomed to the bread flour for three daily feedings) Leave at room temperature overnight. The starter should have doubled in volume and look very active. 6:30 am Mix the levain: 100 g starter (discard the rest) 100 g bread flour 46 g water Ferment 3.5-4 hours at 80 F degrees. The levain should be very active. 10:30 am Mix: 100 g levain (discard the rest) 120 g bread flour 57 g water Ferment 3.5-4 hours at 80 degrees. The levain should be very active. 2:30 pm Mix: 100 g levain (discard the rest) 120 g bread flour 57 g water Ferment 3.5-4 hours at 80 degrees. The levain should be very active and triple in volume. Also take the butter (see below) out of the fridge and let it come to room temperature. 6:30 pm Mix the first dough: 118 g levain (discard the rest) 451 g bread flour 123 g fine sugar 225 g water 45 g egg yolks (about 2-3 eggs) Mix on low speed until everything is mixed, then increase to medium (#5 on KitchenAid Mixer) and mix until gluten is well developed, about 12 more mins. The mixer will get warm, but keep going, scraping down the sides from time to time. You can also do some slap-and-folds on the countertop from time to time. Keep an eye on the mixer, because it will wander off the countertop at that speed. Add: 45 g egg yolk (about 2-3 eggs) 202 g softened butter Mix on medium speed until everything is incorporated. Turn the dough out of the bowl and do a few slap-and-folds until the dough tightens and feels more elastic. Cover and ferment for 12 hours at 80 degrees, until tripled in volume. The dough should rise almost to the top of the mixer bowl. Prepare the orange paste, and take butter out of the fridge to bring to room temperature. See butter quantities below. Orange paste recipe: www.lievitonaturale.org/pasta_arancia.php Day 2: 6:30 am Punch down and fold the dough a few times in the mixer bowl. Add: 112 g bread flour Knead for 2 mins on low, and then switch to medium for about 7 mins, until gluten is well developed and the dough is stretchy, taffy-like, and passes the windowpane test. Add: Seeds scraped from half of one vanilla bean pod, mixed into: 99 g fine sugar Mix on medium-low speed for a couple more minutes to incorporate. Add: 11 g honey 22 g orange paste Mix on medium-low speed until well mixed and all sugar is absorbed. Add: 10 g salt Continue to mix. Add: 90 g egg yolk Continue to mix. Add 197 g softened butter Continue to mix until the butter is incorporated. Add the fruit and turn the dough out of the mixer bowl and onto the countertop: 56 g orange peel (this is less than the original recipe, but the quantities are up to you) 56 g citron peel 110 g Turkish raisins (less than the original recipe) Slap and fold until the fruit is well distributed. Put the dough back into the bowl, cover, and let it rest for 20 minutes. Divide into two (each should weigh around 915-945 g) and pre-shape into rounds. Don’t use flour while handling the dough. Let the dough rest for another 20 minutes. Shape (without extra flour) and place into the panettone forms. Let them proof for about 6 hours at 86 F, lightly covered in a humid environment (use a water plate in the proofer). They should rise to the top of the forms. Around 2 pm Preheat the oven to 350 F. Prepare four wooden skewers by sharpening their points, either with a pencil sharpener or with a knife. Also set up four chairs to hold the skewers with the panettones when they come out of the oven. Carefully take the panettones out of the proofer and let them rest for 10 minutes on the countertop to develop a skin on top. Cross-cut the top (1/2 inch deep) and put a piece of butter in the middle. Slide the forms onto a baking sheet. Move the sheet with the panettones into the oven, and bake for 50 minutes. The inside temperature should reach around 203 F. Immediately skewer and hang upside down to cool completely.

Loved watching how much harmony between father & son.

Favoloso,tanto lavoro e tanta conoscenza, complimenti,questo è un panettone. Devo provard a farlo,ci vorranno tante prove,ma ci riuscirò,magari non cosi ,ma uscirà.

Exquisite craft work executed with care and love. Wonderful.

This is exactly what I want to do if I ever am fortunate enough to to visit Italy! Loved this video!

My most favorite dessert. Thank you for sharing.

Gracias...no solo han dado una clase de historia gastronómica en cuanto al tema, sino que la a fusión de cuatro generaciones da el sustento perfecto para que el producto final sea exquisito, no solo en sabores sino también en amores. Exitos. Abrazos de un nieto de napolitanos ,desde el Río de la Plata en Montevideo Uruguay 🇺🇾

amazing process! I bet they taste really delicious!! Love it!

Delicious! My favorite treat during the Christmas season!! Enjoyed watching this process 😊

It is a pleasant surprise to find out how these artisans make the wonderful treat with such care and expertise. Beautiful tradition!

Ottima ricetta. Hanno fatto degli ottimi panettoni. Grazie mille! Saluti dalla Russia❤

Bellissimo video complimenti e bellissimo il laboratorio bravi

How wonderful, thankyou so much

Very well presented, thank you. We have panettone every year for Christmas. A special treat that we adore!

What a wonderful video performance. Congratulations to both chefs, such passion and so generously shared with the community. Bravo bravissimo

Thank you for sharing this!

Absolutely beutiful. Thank you so much for sharing.

Video davvero ben fatto ! grazie.

Quanto amore per il palato ... grazie di gusto !

I love Panettone! Your tradition of making it is a work of art! Gracie!

Mi ha rilassato molto questo video, bellissimo. This was so relaxing to watch.

Ciao desde Peru, Sudamérica. Nosotros amamos el Panettone y lo comemos todos en Natale. No puede faltar en la cena de Natale y forma parte de nuestra tradición heredada de Italia. Los panettones de Italia son los mejores! Grazie mille!

Work of art in all you do here

Siete fantastici!! Seguo passo passo la vostra ricetta! ❤

E ' squisito!!!!Bell lavoro!!!❤❤❤

ma che bello! adoro vedere la lavorazione del panettone 👏👍 tradizione ed eccellenza Italiana!🇮🇹 complimenti 👍

Grazie per la ricetta e la tecnica. Il vostro panettone è fantastico😍🥰

What a beautiful oven, a piece of art

What a beautiful panettone. So fascinating to see it being made.

Quanti ricordi di quando facevo il panettiere.... 😍 Ottimo lavoro. Bravi davvero 👏👏👏

Il panettone è il mio dolce preferito e ho adorato questo video. Per insegnare la ricetta originale, con prodotti di qualità. Potrei mangiarne uno intero. Grazie mille!!! Txema.

Complimenti, affascinante. Meraviglioso prodotto

They are such lovely men! So well spoken and humble.

Love it. So much love in making a yummy panettone. Thank you very much.

Delicioso pero más hermoso ver el amor y respeto en la elaboración y tradición . Saludos desde 🇨🇷 Costa Rica

Un candito di qualità fa la differenza, chi li odia probabilmente è rimasto deluso/schifato da canditi di panettoni commerciali da pochi euro. La differenza la si evince anche in altri prodotti, come ad esempio i cannoli siciliani

@francescacuoricino9000

Жыл бұрын

Vero. Provare x credere la ricetta d montersino x farli a casa (i canditi)... Quelli scrausi commerciali hanno praticamente zucchero e basta. Quelli fatti bene mantengono l aroma e il gusto delle arance

Very well explained. Beautifully made. Thanks a lot for the video.

Amo il panettone, è il mio dolce preferito da sempre, ma questo va oltre. Altissimo livello di qualità, di ingredienti, di lavoro da artigiani e di tradizione! Complimenti, ragazzi! Spero che io possa assagiare il vostro panettone un giorno in vita mia! Tanti saluti dal Brasile!

Gracias por compartir tanta sabiduría y tradición familiar. El video está fantástico y se siente mucho amor. Os visitaré cuando vaya a vuestra ciudad. Un saludo desde Barcelona.