{"id":6105,"date":"2025-04-07T14:26:52","date_gmt":"2025-04-07T12:26:52","guid":{"rendered":"https:\/\/agugiarofigna.com\/non-categorizzato\/agugiaro-figna-italian-panettone-methods-compared-in-maddaloni-for-second-edition-of-project\/"},"modified":"2025-05-21T17:12:03","modified_gmt":"2025-05-21T15:12:03","slug":"agugiaro-figna-italian-panettone-methods-compared-in-maddaloni-for-second-edition-of-project","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/en\/news-en\/agugiaro-figna-italian-panettone-methods-compared-in-maddaloni-for-second-edition-of-project\/","title":{"rendered":"Agugiaro & Figna “Italian Panettone: Methods Compared” in Maddaloni for Second Edition of Project"},"content":{"rendered":"

On Tuesday, April 1, at the Dolce&Salato school in Maddaloni (CE), the second national presentation of the “Italian Panettone: methods compared”<\/strong> project was held ,<\/strong> following its debut in February at ALMA – International School of Italian Cuisine.<\/p>\n

A technically and culturally valuable initiative that sees Agugiaro & Figna<\/strong> working alongside professional pastry che<\/strong> fs and master liqueur<\/strong> makers to analyze and compare methods, techniques and approaches to the production of artisanal Panettone.<\/p>\n

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.<\/p>\n

\ud83d\udccc The project is now ready for its official launch<\/strong>, with Agugiaro & Figna once again confirming its commitment to technical training<\/strong>, research into dough quality<\/strong> and the promotion of the culture of excellent artisanal pastry making<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 , […]<\/p>\n","protected":false},"author":7,"featured_media":6201,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-6105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"yoast_head":"\nItalian Panettone: in Maddaloni the Second Edition of the Project.<\/title>\n<meta name=\"description\" content=\"Agugiaro & Figna is participating in the project "Italian Panettone: methods compared" to enhance the excellence of artisanal leavened products.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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