The perfect gift Panettone and Pandoro (left) just arrived!!! They are freshly baked by Luigi Biasetto, master baker/pastry chef and award winner, in Padova. Luigi uses only the freshest and best ingredients, of course. But his secret is the flour: it’s Petra stone milled flour made by Molino Quaglia, a couple of kilometers from the bakery. How local is this???
As soon as the cakes arrived in the warehouse, we opened and tasted them (it’s called quality control – what a job!). Our Stefano started to do something – his special thing – to the Pandoro I had never seen before! This is a “How To” video. How to finish and how to present the Pandoro. Brilliant! Martha Stewart watch out! Watch the video and click on the arrow below and learn how Italians do it. Enjoy Italy’s Best Panettone and Pandoro!