For the production of Panettone Dinalagajina it will take 4 days of calm, patience, care and respect for natural cycles.
Everything originates from our Mother Yeast which is refreshed every day, 3 times a day. We then proceed with the dough and the addition of high quality basic ingredients (eggs, flour, butter, raisins, candied fruit, etc.). Once ready, the dough is placed in the baking cups to be cooked. As soon as the panettone is taken out of the oven it is turned over and left to rest. On the 4th day we proceed with bagging and packaging. Scarpato and Dinalagajina a true combination of #quality and #beauty