Ever wonder how to make panettone? The dome-shaped, fluffy holiday cake with over 500 years of history is a staple of any Italian Christmas. Every year, Italians scoop up the "big bread" from local bakeries and specialty shops, wrapped and ribboned and ready-to-gift. Unlike other rustic Italian desserts, this is one that rarely gets made at home – but why?
Any curious baker who has explored how to make panettone will soon discover a long journey ahead. To find out the secrets to a soft, satisfying, and expertly-crafted panettone, we went behind the scenes with Tommaso Muzzi, a small pastry shop founded in 1795 in the heart of Foligno, a town in central Umbria. Today, Tommaso Muzzi continues to make their panettone according to the traditional recipe.
