These days, the news that Panettone is winning over the taste of U.S. customers is becoming common knowledge: Panettone is increasingly known as a "Classic Italian Cake" and is appreciated all-year round, as a product that is not necessarily consumed only around Christmastime.
Our Canadian counterparts are not too far behind and the constant demand for Panettone proves it. Pusateri’s a luxury food hall based in Toronto, went to Italy to learn more about and to "immortalize" the artisan production of Loison Panettone.
Last October, during the full stage of Panettone and Pandoro-making at Loison’s headquarters, a team from Pusateri’s filmed the various production processes, which take up to 72 hours to complete. They started with the rising of the dough and ended with the sweet breads fresh out of the ovens. The team also ... [read more]