When all the secrets for the birth of panettone are acquired, the implementation of the Colombe (Doves) cannot be avoided by tradition.

The procedures and the balance of the ingredients differ slightly from the aforementioned panettone.

The first difference in the classic is the lack of sultanas raisins. Moreover, the crust made with almond flour, sugar, and egg white is essential.

I prefer to refine almonds and kernels by a traditional stone refiner, to avoid the loss of essential oils.

The part of "moisture" lost by the lack of sultanas raisins must be reconstructed with the addition of milk to avoid being too "dry" in cooking.

I use the same method when using chocolate rather than fruit.

It is essential to point out that throughout pasty art, the harmony of tastes and the balance of ingredients give life to excellent rather than modest products.

I have read several very conflicting comments on the artisanal method, as a matter of fact, here's the truth:

In the "Artisanal" product it is easier to make mistakes, but it should also be emphasized that there is a big difference between BEING A PASTRY CHEF and MAKING PASTRY. BEING A PASTRY CHEF will certainly give life to something unique.