The ancient recipe preserved and handed down through the generations
The secret of the “Mother” yeast
Tre Marie Panettone is still made in the heart of Milan, with strict adherence to the original recipe: 3 kneading phases, 3 days of slow rising, 8 hours of cooling and the cutting of the distinctive star shape on top by hand.
They have a rather low shape. Tre Marie’s commitment and passion for quality are reflected in the carefully selected ingredients, from the flour to the fresh eggs, from the candied fruit to the raisins.
The most precious ingredient in our Panettone is the natural yeast, called “Mother”. The “Mother” has always been kept in an isolated, closed room in the heart of the Tre Marie plant. It is protected by a cotton cloth and carefully tied shut with a string. It contains living microorganisms that reproduce spontaneously, day after day. The confectioners at Tre Marie have always watched carefully over it and take away small portions to use in the mixtures of all our yeast-based products.
The “Mother” is used in the first kneading phase, which is inspired by traditional baking techniques.
It is followed by two more kneading stages and hour after hour of natural rising.
A total of three days patiently waiting come to a close with the “scarpatura”, an eight-pointed star on top of the cake that the confectioners at Tre Marie still cut by hand. It recalls the ancient custom of cutting a cross into a loaf as a symbol of blessing the daily bread.
The Panettone is then baked in oven and left to cool slowly to stabilize its perfect softness. A Panettone should be kept in a warm environment for at least one hour before serving. This will bring out its goodness and natural fragrance.