The soft texture of Renato Bosco's Classic Panettone is the result of a skillful balance of butter and sugar. Suitable for all palates, it is made with Pasta Madre Viva a dough of water and spontaneously fermented wheat flour enriched with candied orange and raisins. Compared to more common yeasts, the production with mother yeast takes longer and gives it a unique flavor. Thanks to his experience in the pizza world, Renato Bosco was among the first to introduce the use of yeast in pizza doughs.
