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El panetun de Milan

33 images Created 23 Dec 2020

There is nothing more Natale (italian for Christmas) than the panettone. In Italy, the panettone is tradition, identity and a dekicacy. If you're tunrnig your nose up because you think it's just a dry, boxed cake, you've never had a proper panettone.

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  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-3.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. once the dough has risen, is ready for the pirlatura: Flattening a dough means rounding it off by turning it between hands or on the work surface giving it a regular spherical shape, in this way a regular growth is given to the dough during leavening.
    panettone-13.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-5.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-7.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-8.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-16.jpg
  • MILANO, The makning of Panettone. Pavè.
    panettone-11.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-4.jpg
  • MILANO, The makning of Panettone. Pavè. some of the ingredients, flour, candied fruit, candied grapes, sugar butter, vanilla.
    panettone-23.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria. Panettone dought ready for the oven
    panettone-15.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-25.jpg
  • MILANO, The makning of Panettone. Pavè. Giovanni Giberti, one of the three owners of the Cafeteria.
    panettone-26.jpg
  • MILANO, The makning of Panettone. Pavè. slices of panettone are on sale at the Cafeteria
    panettone-22.jpg
  • MILANO, The makning of Panettone. Pavè.
    panettone-19.jpg
  • MILANO, The makning of Panettone. Pavè.
    panettone-30.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Vincenzo Santoro, owner of Pasticceria Martesana
    panettone-55.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-47.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop.
    panettone-31.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Panettone in the oven
    panettone-32.jpg
  • MILANO, The making  of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-36.jpg
  • MILANO, The making  of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-39.jpg
  • MILANO, The making  of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-40.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Vincenzo Santoro, owner of Pasticceria Martesana
    panettone-51.jpg
  • MILANO, The making  of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-42.jpg
  • MILANO, The making  of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours. this must be done quite fast
    panettone-43.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. once the panettone is cooked, must coold down upside down for hours
    panettone-49.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Vincenzo Santoro, owner of Pasticceria Martesana
    panettone-54.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop.
    panettone-57.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. preparing the butter for the dought of the next day
    panettone-48.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. butter and flour
    panettone-50.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. the mother yeast.
    panettone-58.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Vincenzo smelling and testing the mother yeast
    panettone-59.jpg
  • MILANO, The making of Panettone. the Pasticceria Martesana workshop. Vincenzo smelling and testing the mother yeast
    panettone-60.jpg
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Alberto Bernasconi

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