After the successful presentation at Sigep 2025, the “Panettone Italiano” project continues its path of research and comparison within the professional pastry industry. On February 17, 2025, the initiative will make a stop at ALMA – International School of Italian Cuisine, for a meeting dedicated to analyzing and sharing the results of this innovative study on the management of mother yeast and the different techniques of panettone production.
A project to enhance the art of leavening
Conceived and carried out by Agugiaro & Figna Molini in collaboration with Giulia Miatto, the company’s Technical Manager for Foreign Bakery and Pastry, the project was created with the aim of exploring and enhancing the different methods of processing panettone, one of the symbols of Italian pastry. The research focuses on analyzing the different ways of handling sourdough, comparing traditional approaches and new interpretations, with a focus on the variables that influence the quality of the final product.
The need to codify techniques and methodologies for the dissemination of panettone culture abroad is one of the main motivations behind the project. In an international market where the demand for authentic Italian baked goods is growing, in-depth study of different leavening techniques becomes essential to ensure high quality standards and preserve the true craftsmanship of Italian pastries.
ALMA hosts confrontation between craftsmanship and scientific research
The event at ALMA will be a moment of synthesis between the practical knowledge of the artisans and the scientific analysis conducted as part of the project. Alongside the pastry chefs involved in the study, the results of the technical analysis carried out in collaboration with the University of Parma, which supported the project to objectively assess the impact of different methods of sourdough management on the structure, flavor and preservation of panettone will also be presented.
During the study day, data collected on the four main sourdough management techniques will be analyzed and discussed: free, liquid cultured, bound and water managed. Each method has unique characteristics and significantly affects the properties of the final product, from texture to shelf-life to flavor development. The discussion between artisans and technicians will provide a better understanding of how these variables affect the overall quality of panettone, offering food for thought for industry professionals.
Toward the future of yeast pastry
One of the most interesting aspects of the “Panettone Italiano” project is its desire to stimulate dialogue and knowledge sharing among pastry chefs, without limiting itself to a single-minded view of tradition. The meeting at ALMA will also aim to raise awareness among new generations of artisans about the variety of approaches available, going beyond the concept of the “right method” and encouraging greater open-mindedness in the management of leavened doughs.
In addition to the panel discussion scheduled for February 17, 2025, the project also includes a series of practical demonstrations with distributors, which will be organized in the following months to disseminate the research results and offer professionals concrete tools to improve their work. Agugiaro & Figna ‘s desire is to create a network of shared knowledge that can contribute to the evolution of the sector, while preserving the authenticity of Italian pastry.
The appointment at ALMA marks a new stage in this path of growth and comparison. The “Italian Panettone” project continues to demonstrate how tradition and innovation can coexist to elevate the quality of a product that is a symbol of the Italian confectionery art, with the aim of making it even more appreciated and recognizable globally.
