How a Master Italian Baker Creates The Perfect Panettone - The Experts

[@Pheminon1]

There is nothing more beautiful than watching a chef treat his creations with such care, precision, and passion

[@thomashartwell2051]

Truly. And his love for the people he works with too

[@Maplecook]

He is an inspiration indeed!

[@g9lk]

You can see he has a ton of passion and dedication for his job. A real master!

[@Zyscheriah]

Having a '50 year-old' yeast as a "pet" must be the most "'I am a baker' without telling 'I am a baker'" thing there is

[@Galexlol]

As an Italian, thank you Eater for coming here. :) As an addendum, "Lievito Madre" is not just a "yeast starter", but translates to what we call a "Mother Yeast", which means it's a specific natural yeast that has been kept alive for decades. This gives the bread softness that is IMPOSSIBLE to do with a beer yeast or industrial yeast. As Vincenzo said, it's the absolute protagonist and every single one carries a specific flavor because of what happened to it in all the years it's alive. This means that every Lievito Madre gives a different flavor and consistency. But again, thank you for this video on one of my favourite desserts! Come again! :)

[@trapezius77]

It's a mix of microorganisms including several strains of lactic acid bacteria (mostly) and yeasts. In English it is called "sourdough".

[@Verusik97]

That is so majestic, thank you for explaining.

[@pijafinocchio]

Lievito Madre = Sourdough Nothing new, it's been used since 3000 bc in Egypt.

[@5skdm]

Extra note - in english speaking bread baking communities, lievito madre sometimes refers specifically to the italian version of the sourdough starter, which is more stiff than the archetypal sourdough starter in the english speaking world. Lievito madre has a hydration level of around 50% (counted by weight of water/weight of flour, in this case, 1 part of water by weight to 2 parts flour by weight, so 1/2 = 50%) while the regular sourdough starter has 100% hydration. Because of this distinction, lievito madre has different properties to regular sourdough starter, with lievito madre resembling a very stiff paste and regular sourdough starter being a thick, soupy liquid, and different hydration levels can favor different organisms which also means different taste. Usually, stiffer/drier starters favor the yeasts and acetic acid bacteria more (can contribute to better rise and has a vinegary sour) and wetter starters favor the lactic acid bacteria more (more yogurty sour)

[@Lily-gz3ip]

I love hearing him speaking italian. It's so clear.

[@tonywatson987]

My Italian is basic, but the old guy's pronunciation and accent made him perfectly understandable, not always the case with regional Italian accents. And what dedication to the trade - 50 years!

[@stefpix]

He definitely has a Milanese accent and way to speak.

[@2019-g5w]

Good master and a better baker

[@KalikaAdventures]

After prefecting the my panettone for more than 2 years, I am still in the beginning of the process - I get these chef's! What an inspiration giving dedication.

[@raol635]

No one can beat the Italians and French in baking. The masters

[@alexanderzhukov3773]

This guy deserves a movie! Such a character!

[@kantemirovskaya1lightninga30]

A truly wonderful episode eater that has captured the passion of cooking in a lovely way-i’m sure I speak for many of the viewers when I say, “we feel their passion.” This is one of two or three you have done recently that are simply amazing! Keep up the good work please and have a Very Merry Christmas

[@Reciomane]

the starter needs to be "fed" constantly, similarly to a sourdough starter. 50 years. there was a baker in my little town that almost died going to his bakery to feed his starter when it snowed really hard. the starter was older than his children

[@johnsheppard314]

I adore panettone so, so much. it's amazing and so delicious! my stepmom is Sicilian from the Bay Area, so I grew up eating this. much respect to Signor Vincenzo and Signor Domenico, you are masters of your craft! that mixer must be the Mother of All Mixers ever! biggest one I've ever used had a 50-gallon bucket, and we had a bread mixer attachment, never seen that pincer attachment before, or the rack where they can flip it over in one piece, wow! and an oven you can walk into that holds entire racks full of pans for baking, double wow! that kitchen looks like Baker's Heaven!! gentlemen, I doff my hat to you with mad respect! you are true artists, and I feel privileged to get a glance into your art and how you do what you do. bravo, bravissimo!!

[@romygila2056]

Fantastico pasticciere!!!! Ha la maestria e l'esperienza nel creare prodotti d'eccellenza!! In questo laboratorio ci lavora mia nuora e quando assaggio queste specialità, so che assaggio un pezzetto di creazione e del suo lavoro, impegno massimo e tanta dedizione! Viva il PANETUN DE ĽENZO, SANTORO!!! Bontà assoluta!

[@kerus567]

My fav channel, as always, through Eater I can feel the passion and professionalism radiating from them, including the film makers.

[@princemarkokibe7661]

I need to become a master of my craft just like these guys. Such experience.

[@Woozlewuzzleable]

It only takes 50 years of hard work.

[@EricTangOfficial]

Absolutely incredible that this chef has so much passion and drive, especially since many his age would have already retired. Yet he still goes the restaurant everyday to give it his all is very inspiring!

[@ThePhyze]

This old man really love his job with patience & passion. Respect!

[@vitad4039]

Siete davvero fornai fantastici. Grazie per aver realizzato questo video e per aver raccontato al mondo la grandezza e la difficoltà di fare il panettone italiano. Vi auguro che la vostra passione e il vostro duro lavoro vive per centinaia di anni insegnando la prossima generazione. Auguroni per I vostri favolosi panettone e saluti da Sydney. You truly are amazing bakers. Thank for making this video and showing the world the greatness and difficulty of making Italian panettone. Such a complex process. May your passion and hard work live on for hundreds of years teaching the next generation. Love from Sydney Australia

[@pseudochef07]

I can feel the passion as chef makes his panettone. That’s true love and dedication to his craft. Goals.

[@qv81]

What a nice guy. It's like he is radiating good.

[@saracecco1300]

La Mia Italia ,l' Italia dell' artigianato,dei lavoratori instancabili,Della tradizione. Grazie a voi il ricordo Della NOSTRA infanzia ritorna nelle nostre menti ,malgrado la lontananza dal parse. Grazie per il grande lavoro che fate!!!

[@aroundtheworldinaprildays]

It is an honor to get to taste the product of a master who talks about his craft so passionately. Now I want to go to Italy to try one of these panettone!

[@aljeanlu7232]

This is art. Panettone is the most delicious bread out of a box I've ever tasted. Tastes homemade unlike breads that come out a box here in the states or in Mexico, which are the places I've tried breads in every presentation. Not even bakery bread is as good as boxed panettone.

[@bobbymoss6160]

The setup they have to allow the entire rack of panettone to be flipped upside down after baking so they don't collapse is genius!!

[@I_NeedCoffee]

That is an absolutely gorgeous process to be seen. The step by step of the process and the fluidity of the work that they all do together. Amazing.

[@gennaterra]

Their Panettone is one of the best I've tried. I always buy one extra and let it dry for Easter to make a sort of "bread puding" it's already flavored so just add eggs and milk... da best!

[@tiacho2893]

I do the same with the ones my local Italian bakery makes. The only snag is often it gets eaten before it has a chance to dry!

[@Galexlol]

@@tiacho2893 real mother yeast doesn't dry. Don't get scammed.

[@honeyvitagliano3227]

Omgoodness that sounds amazing!

[@tiacho2893]

@@Galexlol I think you misunderstand. Basically all of it gets eaten in a day or two and there's no leftovers for bread pudding or something similar to French toast. It's like someone once said they had "leftover cheese cake", like such a thing is even possible. 😀

[@Yanuarual]

Love how they humbly says their piece of art can be improved more than they achieved.

[@margotpoma7369]

Quanti anni di esperienza alle sue spalle! BRAVO, BUON LAVORO!

[@RayMak]

They are really perfect

[@molepatrol7529]

Love to see the passion and respect for his team. The smells no doubt would be amazing.

[@carenecitter2435]

Wow! I’ve never seen anyone make bread with that much pride, love and care (I’ve only read about something like that in an old sacred book😉). I can’t even imagine how heavenly the panettone that these master bakers made must’ve been. It’s unlikely that I’ll ever get to taste their masterpiece, but if anyone has a way for me to get one directly, please let me know as I would really love some. I’d be so grateful that I might even share. 😅

[@Oyashio202]

This is an example of getting good at something you love. The old man made it. Still looks like he's in love with what he does. Very admirable.

[@leonardolemos7542]

In the name of every Brazilian, I want to thank Toni for creating Pan de Toni. Panetone is a staple during Christmas time in Brasil.

[@sepez]

It's a fairytale. The cake is a very old cake that's evolved over time.

[@Galexlol]

@@sepez ?

[@francescoghizzo]

Also, for some unknown reason, panettoni and easter eggs always hang from the ceiling in brazilian supermarkets

[@riograndedosulball248]

@@francescoghizzo Easter eggs? Yes Panettoni? No, that would have been uncivilised We build pyramids with them

[@sympathetic_crustacean]

panettone just means large bread (pane = bread, tone = large)

[@1313sp]

Amazing craftsmanship!! This is why Italian food is considered one of the best in the world.

[@therosecats5298]

Just from the precision, dedication and joy everyone has when talking about Panettoni, you get a warm feeling and see how much love is put into this bread

[@freshviking-foodyouwant2082]

Amazing, Great! It's made by experts! Did the chef cut the fruit into cubes and freeze it?

[@igordragoslav9672]

Amazing consistency of feed the yeast 50 years... And they had so wonderful jobs.. Nice guys there. Love it.

[@melodramatic7904]

Ahhh, so this is where my panettone came from. I just ate for Christmas last week. It was my first time buying panettone (usually my husband does it). The lady asked me if I wanted Panettone Milanese or Genovese and I was like (?????). NOW IT ALL MAKES SENSE! Note: We had a panettone Genovese for New Years. Both great for completely different reasons.

[@eltonjohntubola3212]

Master and Disciple still trying to do better with passion and love for their work of art

[@edwardjones2202]

Jesus I nearly cried at the end. Enzo's passion and love for life is great to see

[@francescogiordano5544]

Grandissimi artigiani italiani, maestri pasticcieri,in questo caso del panettone, uno spettacolo guardarli all'opera, thanks so much for this wonderful video, that shows that italian passion/traditions are still alive and kiking in my wonderful country

[@notthefbi7932]

Bought some online and enjoyed it for Christmas this year, enjoy the flavor and texture of the bread 😁

[@saymowan9152]

Amazing video!!! Its evident the chef's love with his creation!! I'd like to visit this place and learn their culture!!

[@jong3303]

It's great to see the process of these, it's a precise process but yielding a great result. As most of my family is spanish we have come to love panettone and it's pretty much a must have for the holidays. It does take effort some effort to find them where I live, but we always manage to find them somewhere or get one from spain. the flavour is always incredible and I get get enough of them (the Best ones are not dry and also have the orange like the ones they made in the clip).

[@sharonhill2602]

The older chefs posture really has been effected by his job.

[@Woozlewuzzleable]

Manual labor really takes its toll on the body. I've been doing it for 20 and my wrists, knees, back, shoulders and elbows are messed up. I can't imagine how bad I'll feel in 30 years, stay in school kids.

[@crabmansteve6844]

This is very common in some industries. It is called kyphosis, and some people are more susceptible to it than others. My wife's grandmother and great grandmother were both textile mill workers for decades and they have the same posture.

[@gennaterra]

It's the art of aging gracefully, dear. Posture doesn't affect PASSION

[@aggelos8256]

Its craftmanship. Its passion. Its art. Something that evidently you dont appreciate

[@crabmansteve6844]

@@gennaterra literally no one implied that.

[@JimF-v2q]

The Panettone is as spectacular as the passion involved in making it. I wish I could find this brand in the US.

[@childofthefox]

So nice to see them enjoy their job...thank you for sharing

[@obedan3990]

Truely Chef and truely an artist in bakery👏👏👏

[@Valtrach]

Good, honest people doing an honest day's work! That's what it's all about.

[@MrBiteme39]

"Each ingredient should give you emotion." Said every good chef ever

[@blokin5039]

WORM and illegal retreat 👍

[@gab.lab.martins]

I'm not a fan of dried fruit, but panettone dough is so addictive. Light, aromatic, just the right amount of sweetness. Chocolate & nut varieties are perfection. Who's brioche again?! Also. I wonder what flour they're using for such high hydration dough. Manitoba? Something else?

[@KajiRider1997]

if you like the dough then go for Pandoro or Offella. I hate candetti too so I got for those.

[@gab.lab.martins]

@@KajiRider1997 I’m in Brazil so my options are limited. When I do buy panettone, I buy the chocolate ones, or maybe pistachio paste.

[@eddy_6502]

@@KajiRider1997 it’s a different dough

[@trapezius77]

Manitoba sounds like a flour variety in the US/Canada? They use "type 00" flour, which is commonly used in light, baked Italian products.

[@gab.lab.martins]

@@trapezius77 I think you're confused. Manitoba wheat was indeed _developed_ in the Manitoba province of Canada, but it's used worldwide. In fact, I'm in Brazil, and the manitoba flour I purchase is from an Italian brand. "Doppio zero" flour is an Italian classification equivalent to "all purpose". There's also 0, 01, 02, semolina, etc. "00" is the most famous because it's used for pasta & pizza, but more rustic breads will use either 01 or 02. Each country has its own classification system; France uses the "T" system which is based on the protein & ash contents. T55🇫🇷 is AP🇬🇧/00🇮🇹 (~10% protein), T65🇫🇷 is Bread flour🇬🇧/01🇮🇹 (~12%). Manitoba is a T65🇫🇷/01🇮🇹 flour with the highest protein content (14%), and is used for long, slow & cold fermentations, where more gluten is needed to keep the air in, resulting in a light yet slightly chewy crumb. Sugar and fat make doughs softer, so high gluten flours help in creating structure, and not letting it become a liquid paste instead. It's completely reasonable and even expected for Italian bakers to use manitoba in a high-hydration, extremely rich, slow-fermented bread like panettone, especially a sourdough one.

[@bloomandexplore]

Amazing 👏 I love Panettoni and my family too. Es mucho trabajo la preparacion, pero la delicia de este es riquisimo!!!

[@freddynainggolan4411]

Always love to see the all equipment, ofcourse Panettoni too.

[@poisonmusic8354]

So much passion and dedication 💚 Looks good.

[@SweetHopeCookies]

This is wonderful! I’m prepping to make my first panettone this week so I’m hoping watching this will work magic with my own efforts.

[@Ottavio_Farnese]

Tell us how it's going

[@mistertee5000]

I love Panettone!!! It's the best part about Christmas time.

[@chriscr21]

Great video, That Older guy's back is jacked for sure from doing this so long, the bending over for years and years. A lot of passion and effort is put into this for sure.

[@IMatchoNation]

Much respect to these ladies and gentlemen.

[@Applemanv3]

The passion to improve daily despite 30 or 50 + years experience at anything is the essence of life.

[@adnanmohammad9785]

The only form of art I support is cooking, and this video is all about ART

[@bessycorrales6405]

I will be enjoying and appreciating my panettone even more now. Amazing!

[@GeorgeEstregan828]

Merry Christmas everyone!

[@jpo8920]

Merry Christmas Ralph!

[@jeremyhassell7911]

So I tried this food not long ago, I got it on discount from Walmart. It was awesome and not anything close to this quality. I love these videos, I get to live vicariously through them.

[@usamaepekonis]

I didn't know what a Panettone is before watching this video and now I'm really craving for one

[@sweetLemonist]

And it's really,really good! You should try one at least once in your lifetime.

[@walksthroughlife900]

I had my first one a couple of weeks ago, and now I am addicted! Please do try it if you can...its heavenly

[@acitizen5186]

This man has the exact opposite of "Resting Bit-- Face". Its like a permanent semi smile. wonderful!

[@Ducky_logan]

This makes me so happy

[@cippi123]

look how clean everything is!

[@전성주-w7m]

oh god that looks magical. If I ever make it to Milan, that bakery will be my first stop.

[@haque3791]

I'm drooling and crying.

[@vmh131]

Italian products are all amazing just like Intalians

[@honeyvitagliano3227]

I live in America and I’m so glad that I’ve been introduced to this amazing Christmas bread. However, I can not wait until I’m able to experience it in Italy, bc I’m sure it will be even better 🍞💞 And yes I did to go to their website, if only we could have it shipped here😩 Can’t wait to try this in Milan 🙏🏻

[@francescoghizzo]

This handmade panettoni produced by bakers using sour dough are just another level. They don't even compare to industrially produced ones. Unfortunately the price is also 10 times higher! A panettone you find in the supermarket costs around 3-4 euros while a handmade one can cost more than 20!

[@Lauro417]

i think you should try and see other panettoni makers and see if they ship to america, im italian and this year i bought from fiasconaro but you can seach also salvatore de riso, iginio massari, tortora, antonino cannavaciuolo maybe they ship to us

[@stefpix]

@@francescoghizzo in NYC at a supermarket like Whole Foods an industrial panettone costs $22! with $3/4 you get a croissant!

[@francescoghizzo]

@@stefpix 😱

[@stefpix]

@@francescoghizzo oops the $23 panettone is Flamigni, imported from Italy. It is probably higher grade. Regular supermarket panettone $8 to $10 more or less

[@kachijeek4162]

it'd be great to see a behind the scene of the awesome people that make amazing videos like this.

[@aimunlimited]

Passion makes even better bread. Love this!

[@PhilIpp88]

There is no better thing as a delicious panettone! Thank you Milanese people for inventing it!

[@salibaelie8493]

Amazing! I love panettoni and those look delicious 😋

[@edith1315]

I love panettone is a staple for Christmas morning in my family

[@0xdamian595]

What a joy to watch.

[@immortal2534]

The dough looks amazing

[@ilovepie2]

I have had these! I recognize the paper cover a local italian shop sells it around christmas, they have different flavors, I have never been able to buy the pistachio one since it sells out so fast. We normally get the chocolate one, slice it in the morning and put it in a pan with a bit of butter. Stick it in the oven set on broiler for 2-3 min and you get a slice of heaven.

[@virgiawanbagas4915]

one word. BEAUTIFUL!

[@varieedeventualii]

I live close to their shop, they are great at all things pastry :)

[@niza4953]

My new favourite video here! Lots of love to the chefs and staff! ^_^

[@ashleighjaimaosborne3966]

What a beautiful end product. 😊🇨🇦

[@marcellocafaro]

We can see those 50 years of work on the curvature of his back, that is discipline.

[@swizoop]

I’ve never had it despite seeing it around, now I gotta have it asap

[@Matt-hw6np]

This is the best Xmas bread I've eaten so far!

[@lilmarine32]

I love this guy

[@richardharrow1946]

Truly stunning dough

[@AnNguyen-oj1xd]

😮😮😮 amazing work!!

[@victoriaemery2493]

Such a lovely man, I would love to work for him. Amazing product and the shop looks beautiful. 👌👌👌

[@justxenaa5489]

Loved this thanks for sharing

[@viciousyeen6644]

Christmas would not be Christmas for me without that taste

[@julhe8743]

Wow he really loves his job

[@ezioauditore1522]

Only a few people know how to make panettone at home. The procedure is made up of so many little secrets that only a few are able to perform it perfectly. I tried it once and I got a plumcake with raisins and candied fruit. Pinèla in Milanese dialect means; young boy learning a job at a craftsman.

[@lubicakamzikova74]

Na Vianoce 😊musi byť .DAKUJEME ZA VAŠU STAROSTLIVOSŤ A PRACOVITOSŤ .PANETONE BUDE AJ V NAŠEJ RODINE .😊UŽASNA CHUT - TUTI AMORE 😅 💖💖💖💖💖💖💖💖💖💖💖💖

[@tommasoc7246]

Roys Panettone out of San Francisco is the best in the world. And I'm an italian living abroad telling you. Trust me, spend the 100 bucks once you won't regret it !

[@lindseytomredle1551]

That giant tub of butter is glorious.

[@Kronos132]

You may not like it, but thats how a panettone master looks like, he achieved permanent panettone-stance

[@notasaint7664]

2:59

[@nOTpASS]

In the video they mention that their online shop is shipping throughout Europe, but when you go to their website, there you`ll find the information that they ship only in Italy. Which one is it? I really wanted one..