This truly remarkable idea is entirely based on the artisanal skills that are always required with a great leavened product – together with excellent raw materials, from mother yeast to vanilla – but also on the need to innovate and personalise this product in an original way, without the trivialisation of local ingredients.

Cantarin (his name "Lucca" is the result of a mistake in his records...) thus had the good idea of adding a little short crust pastry. The latter is a product in which the personal touch of the pastry chef is usually strongly perceived, be it the traditional one for sbrisolona or the more creative one, with chocolate and Maldon salt, which is basically their signature recipe.

The result is a soft and delicious panettone, moderately sweet and lightly coloured in the case of the chocolate short crust. The short crust is inserted in the shape of cooked “strings” mixed with the dough and as a crispy coat instead of the classic almonds.

And so as to underline the importance of the artisan’s work, Cantarin ends the lesson with an infilzata (the gesture of inserting the needles on the base of the panettone in order to turn it upside down to dry) right on stage.

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

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