Products
Traditional leavened cakes since 1920
From artisan hands and a handful of the finest ingredients, exceptional, unique, and inimitable products are born. We present to you our Panettone.
Our history
For generations, a story of passion and innovation
My grandfather Guido, alongside grandmother Luigia, decided to open a small shop in Zandobbio, a village in the province of Bergamo. Passing the baton to my father Emanuele and my mother Gianna, the business continued throughout the 20th century. At the end of the 20th century, my wife Laura and I decided to give the family business a radical change.
The preparation
The preparation
Our panettone is made exclusively with natural sourdough starter, which we have carefully nurtured for three generations, ever since Grandpa Guido 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, delighting without weighing you down or tiring the palate.
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.
Gallery
Our story
Once upon a time, there was our sourdough starter... Like a fairy tale, our story has its
roots in a time long forgotten. It was the beginning of the 1900s when Grandfather Guido decided to embark on the work that would shape the future of the Vezzoli family: baking. But it wasn't until the end of the century that Italo and his wife Laura decided to give the family business a radical change, creating what is today the Italo Vezzoli brand.
Our story
