Our panettone has a 72-hour processing in which the most important phase is in the operation of refreshing a yeast that always keeps alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. The dough was mixed with whole Italian candied chestnuts, all filled with a 35% cream (on the total weight) of chestnuts. Tasting it, you can feel the almost sandy mellowness of chestnuts, being immediately catapulted into a strongly connoted sensory context.
Going to have to reach out to my credit card to cancel.