Panettone St. Moritz
Lake Edition 500 g — St. Moritz (Limited Edition)
Made from the same dough as our Original: a long fermentation with natural sourdough, resulting in an airy structure and deep softness. It is an essential and refined version: without candied fruit or raisins, topped with an almond glaze enriched with crunchy almond pieces and whole almonds. The signature of this edition is a rare ingredient: Swiss Engadine butter, produced by an artisan in Bever, at the gateway to St. Moritz. A detail you notice immediately: it gives the dough a velvety roundness and an extraordinary aromatic clarity. Packaged in our custom box featuring the official branding of the city of St. Moritz, this is a Limited Edition designed for the most iconic winter.
Weight: 500 g
INGREDIENTS: Type “00” soft wheat flour, Swiss Engadine butter, egg yolk, 10% lemon cream drops (sugar, milk powder, lemon), sugar, natural sourdough (type “00” soft wheat flour, water), acacia honey, cocoa butter, malted wheat flour, glaze (type “00” soft wheat flour, sugar, pearl sugar, almonds, egg white).
DISCOVER THE STEPS
1
Initial Phase
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. Then, everything starts to take shape with the overnight dough and the addition of the few select ingredients that characterize our products: flour, egg yolks, sugar, honey, and drops of lemon.
2
Pre-ferment
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. The sourdough starter is unpredictably influenced by the surrounding atmospheric conditions. It's the master's eye that makes the difference.
3
Resting
Next comes the shaping, or the rolling of the dough, and the glazing. Now, as then, these processes are carried out by the hands of artisans, repeating gestures passed down through generations. The top of our "Originale" is enriched with glaze and almonds.
4
Final Phase
Baking and Resting. Just like leavening, baking also requires attention. Each panettone is checked individually to achieve perfection. Finally, it's the upside-down resting that allows the aromas and flavors to distribute and blend throughout the finished product.
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