Borsari Bronte Pistachio Panettone with Dark Chocolate – 2.2 lb

72 leavening hours only natural yeast.

... The length of our production process, necessary for the creation of sweet emotions:
from the skillful selection of raw materials, to the packaging in fine wraps.
Combining the best ingredients and using good mixers, managing the coo-king and rendering presentation more spectacular. This is how our capable and expert operators manage the processing cycle of our extraordinary baked products manually.

It starts naturally from the raw materials and the sourdough, which is certainly the most important ingredient. The particular care that the sou-rdough needs requires alternating the flour and water mixing phases with further leavening phases, all of which must be performed while controlling both the temperature and the base-acid behavior resulting from fermentation.
Next come the actual mixing phases, 4 different ones all alternating with rest phases, performed in kneading machines with dipping arms. Kneading is one of the most delicate and important phases, it requires time and patience and above all the expert eye of a pastry chef. Properly done it produces an extraordinary gluten-rich dough that will bear up well under the leavening process and yield equally and correctly distributed air pockets.
The heat of the tunnel ovens operating according to balanced cooking schematics always yields the best result, yet it is the experienced and watchful eye of the baker who ensures perfection, especially for the large formats baked in the special rotary ovens.
Followed by proper cooling, which, in our case is performed by special machines that turn the baked goods upside down for at least 4 hours.

The stuffing, covering, granulation, and glazing phases take place either before or after baking, and require a great deal of attention be paid to render the product features perfectly.

1902 in very dynamic context, Tiziano Golfetti's pastry shop was born and he decided to dedicate his business to an iconic place in Verona, a place whose origins date back to the second half of the first century BC, when Porta Iovia was built.

The monument in question introduces the decumanus maximus, a continuation of the Via Postumia which connected the Tyrrhenian Sea to the Adriatic Sea from Genoa to Aquileia. In 1902, however, the site was known with a medieval name that leaves no room for imagination given that it was a stall manned by the bursarii, those who collected customs duties at the entrance to the city. In 1902, therefore, there was talk of Porta Borsari.

And it is precisely by taking inspiration from this characteristic point of the city that Golfetti decides the name of his pastry shop. A name that has arrived today carrying its load of tasty persuasiveness, an effluvia of leavened desserts that ranges from the very Veronese pandoro and continues with panettone and colombe.