Making a panettone at home is one of the hardest undertakings. It will be almost impossible to achieve the result of a king of traditional artisan panettone like Fausto Bertolini from Verona winner of Panettone Day this year and awarded by a jury chaired by Iginio Massari, king of Italian pastry chefs. Carefully following Bertolini's recipe proposed by First&Food you can happily try your hand at the Christmas spirit, in the difficult undertaking, being aware that the result, even if not perfect, will always have been a great victory.
On the FIRSTonline website dedicated to the world of food, the story of Fausto Bertolini, patron of the Casa del Dolce di San Bonifacio in the province of Verona, born in 1951, someone who trained himself, without precedent in the family, after being struck by an occasional stop on the road to Damascus in a pastry shop in the town until he became a real authority in leavened products. A story that is worth telling because it is typical of the Italian genius and the stubbornness of its protagonists to carry on a passion, in this case that of pastry, up to high quality levels.
A sector in which the Veneto excels not from today and where individual stories and passions have come to write pages of national-level industrial entrepreneurship from Ruggero Bauli, who laid the foundations of his empire in Verona in 22 a Dominic Melegatti, inventor of the Pandoro, a glorious brand which, unfortunately, has known, after its glories, an industrial parable that ended unhappily.
