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. But it's not an ...

While industrialisation in the 1920s increased its popularity (and height, literally) the art of making panettone the traditional way is not lost in the cosmopolitan city. Sharply dressed Milanese ...

This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you ...

Ton Cortes, the champion of the 2024 International Coppa del Mondo del Panettone, was in town last week helping shore up Cossetta’s recipe for the airy, buttery, sweet Italian bread.

Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.