Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. It gives a panettone a tangy flavor and just the perfect texture. But it’s not an easy yeast to work with: you need time and patience to master it. In Milan, the birthplace of panettone, lievito madre is the one and only yeast bakers are allowed to use. We visited Pavé, a local bakery, to find out what else makes Milanese panettone so special.
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How Traditional Panettone Is Made In Italy | Regional Eats
