The traditional panettone usually has a tall and elongated shape, even if in Mamma Vincenza's tradition it is lower and wider. Its texture is soft and its fragrance is unmistakable and when it is cut it reveals quite a strong yellow colour, due to the use of egg yolks.

a long and difficult process

Panettone production is strictly connected to the leavening time and to the temperature and moisture conditions at which it is made. The peculiarity of Mamma Vincenza's panettone is based on the quantity and quality of the ingredients used, on the leavening conditions and on the cooking method used. The wide final variability of flavours, fragrances and textures is precisely what gives "added value" to the panettone, of which there are as many variants as the flavours and tastes used. First of all, the dough must be made, consisting of water and flour. The so-called "starter" is added to trigger the leavening and to cause the acidification of the dough. After preparing the natural yeast, the remaining ingredients are added, until a homogeneous mixture with the right consistency is obtained. Then the formation of the panettone begins. This stage consists in dividing the dough into portions (splitting) and shaping it. The dough is then placed in the special moulds, that is fluted paper cases, which will be used for cooking. Once the dough has been placed in the paper cases, the final leavening stage takes place, during which it is possible to observe the typical increase in volume of the dough. During this stage, a cross is cut into the top part of the dough, which will allow it to rise without breaking the surface. This operation is called "scarpatura" in jargon.

the moment of truth

Once the final leavening stage is complete, the cooled panettone is ready to be cooked. The panettone is tipped upside down in order to prevent the product from falling on itself and losing the volume and soft consistency acquired during leavening and cooking. Once the panettone has cooled completely, it can be packed.

Here is the secret of the ingredients....

THE RAISINS used comes from Australia, where different varieties of small grapes with a thick skin and light in colour are sun-dried. Also, Australian raisins are very rich in iron, potassium, folic acid and fibres, so they are very energetic.

THE FLOUR comes from the Umbrian Flour Mill, which already delighted the palates of the ancient Romans. This flour is made from grains which are analysed, selected and checked daily both during grinding and before delivery.

THE EGGS is pure, of natural origin, and it is achieved from the best fruits, carefully selected by hand. The traditional manufacturing method preserves the organoleptic qualities of the fresh fruit.

THE CANDIED FRUIT Pura di origine naturale, è ottenuta dai migliori frutti selezionati accuratamente a mano. Il metodo di lavorazione tradizionale preserva le qualità organolettiche della frutta fresca.

THE MOSCATO is from Terracina. Circe used this enchanting bouquet to inebriate and intoxicate Ulysses and his sailors. It is produced using the most advanced wine-making techniques to enhance the typical fragrance of this autochthonous Viticulture.

MARSALA FROM TRAPANI originating from the "sun belt", it carries the flavour of a land that has a hot and arid climate, characterised by African winds and tempered by the sea, and therefore ideal for vine cultivation.