Have you eaten a Panettone? Then you know there's a delicious balance between the sweet bread and fruit mix. But how does this happen?

Note: I was invited as media to this event. Any personal views expressed are always 100% my own.

I was invited to a Panettone Masterclass at the Institute of Culinary Education (ICE) by Molino Dallagiovanna, to learn about baking a traditional panettone.


Before the class I learned some of the history of Molino Dallagiovanna, which included

• Molino Dallagiovanna is run by sixth generation family members of the Dallagiovanna family.
• The company products more than 450 flours, from traditional ones for bread, pizza, pasta and cakes to gluten and lactose-free lines and tailor-made ones.
• They, uniquely, wash the grain. Molino Dallagiovanna is the only major mill in Italy that still carries out this fundamental step for optimal cleaning.
• Over nearly two hundred years, Molino has evolved and grown to become one of the most productive companies in the milling industry, capable of exporting Italian food values and excellence abroad to more than 60 countries around the world.

After we learned the importance of having the right flower for your baking and cooking recipes, it was time to head into the kitchen and learn how to baked a Panettone.


The class was very detailed and hands on! We went through ALOT of steps and learned the importance of the ingredients and timing for adding and mixing to get the best results.


Baking a Panettone really takes ALOT of time and skill to get the best results. Do you know it's suppose to be flipped upside down for cooling? Which could take hours. Hours!

This is done so the bread doesn't fall "into" itself and has a full and airy texture and look.

After the class we enjoyed lunch that included slices of Panettone. After learning all that went into baking this sweet bread, I truly made sure to enjoy tasting the results.

Special thanks to Molino Dallagiovanna for the Panettone Masterclass!

Learn more, visit - www.dallagiovannausa.com