Paolo Lucchesi describing ( in Italian) just how he prepares, makes and then bakes his special 5 kg Panettone and includes the reason why after baking the panettone is kept upside down until it cools
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http://www.barganews.com/2013/11/24/panettone-festa-in-barga/
There was a Panettone festa taking place this afternoon at the Fratelli Lucchesi in Barga Giardino where Father Christmas dutifully turned up and during which the bakery and specialist kitchens of Paolo Lucchesi which is normally closed to the public was opened up so that people could see for themselves just how this traditional Christmas cake was actually prepared and baked.
Paolo was hard at work preparing and baking a series of enormously large panettone of 5 kg using his own special recipe and of course some of the lievito madre – natural yeast which first started life, way back in 1964.
Paolo Lucchesi describing ( in Italian) just how he prepares, makes and then bakes his special 5 kg Panettone and includes the reason why after baking the panettone is kept upside down until it cools