Artisanal Italian
Panettone & Colomba
About
our products
Our panettone and Colomba are made exclusively with natural sourdough starter, which has been carefully nurtured for three generations, ever since Guido Vezzoli began baking back in 1920. The result of a slow, over-36-hour fermentation process gives the product a light texture, with well-defined air pockets as clear evidence of this craftsmanship. It’s a panettone that becomes an experience, melting down in your mouth, delighting your palate.
The preparation of our products begins with a process that we've repeated every day for four generations: refreshing the sourdough starter with only water and flour. With the addition of the few selected ingredients that characterize our products: flour, egg yolks, sugar, honey, and drops of lemon, a unique dough starts to take shape.
Leavening is the most crucial part of the process and requires patience and attention. This is where the alveolation is born, which gives our dough its characteristic lightness.
Next comes the shaping—rolling the dough—and the glazing. Just as in the past, these steps are performed by skilled artisans, repeating gestures handed down through generations. The top of our “Originale” is finished with a rich glaze and a generous sprinkling of almonds.
Like leavening, baking demands careful attention. Each panettone is individually monitored to ensure it reaches perfection. Finally, the loaves are rested upside-down—a crucial step that allows the aromas and flavors to develop fully and distribute evenly throughout the finished product.