Our panettone has a 72-hour processing in which the most important phase is the cooling of the yeast which, in this way, is always kept alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. Raisins are of Turkish origin due to their high quality selection: the berries are harvested by hand, naturally dried in the sun and chosen for color and size. These are then soaked in Nicaraguan rum Flor de Caña. Once the cake has cooled, it is soaked by hand with a syrup (syrup of water and pasteurized sugar) flavored with rum and further enriched the dough with chocolate chips.