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IL PANETTONE

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.

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Copyright: Alberto Bernasconi
Image Size: 2000x1363 / 2.0MB; www.albertobernasconi.com; Bar Corporate Cuisine EVENT Food Hands Italian Italy Tradition Work artisan cafeteria chef christmas gloves handmade kitchen room traditional working working place workshop
Contained in galleries: El panetun de Milan

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.