On Tuesday, April 1, at the Dolce&Salato school in Maddaloni (CE), the second national presentation of the “Italian Panettone: methods compared” project was held , following its debut in February at ALMA – International School of Italian Cuisine.
A technically and culturally valuable initiative that sees Agugiaro & Figna working alongside professional pastry che fs and master liqueur makers to analyze and compare methods, techniques and approaches to the production of artisanal Panettone.
Through direct discussion among experts in the field, the project becomes a laboratory of ideas and innovation: an opportunity to share experiences, improve skills and rediscover the extraordinary richness of this great Italian yeast.
📌 The project is now ready for its official launch, with Agugiaro & Figna once again confirming its commitment to technical training, research into dough quality and the promotion of the culture of excellent artisanal pastry making.
