ISBN 978-1-923589-22-3
PAPERBACK
ISBN 978-1-923589-09-4
HARDCOVER
Art and Science of Panettone and more
The Art and Science of PANETTONE and more isn’t just a book—it’s a masterwork for those obsessed with the craft behind the crumb. This is not your average collection of recipes.
It’s a comprehensive, highly detailed, and scientifi c guide to the process of making naturally leavened Panettone—the Grandi Lievitati—the most technically challenging and spiritually rewarding bread in the world.
Inside, you’ll discover:
• A deep dive into natural yeast, including sourdough maintenance and fermentation behaviour.
• Ingredient theory that uncovers the function of fl our, butter, sugar, candied fruit, and more.
• The mixing, proving, and baking methods used by professionals to achieve that perfect cloud-like texture.
• Historical, cultural, and technical insights tailored for culinary enthusiasts, pastry chefs, and artisan bakers alike.
But above all, this book is a dedication to my best friend and greatest inspiration: my Nonna Ludovica. Her love, strength, and generosity launched my business, Pasticcino, and every product I create is a tribute to her legacy. She passed away just as the dream became reality.
A portion of every sale will go toward fi ghting dementia, a condition that affected my Nonna and continues to impact countless families. The Art and Science of Panettone and More is more than just a guide—it’s a stand. For memory. For mastery. For those who bake with heart.
About the Author
Luis is a chef with over 16 years of experience, dedicated to crafting exceptional panettone that honours the finest traditions of Italian baking.
At Pasticcino, he produces small-batch, high-quality panettone, where each product is the result of a carefully controlled three-day process. Using lievito madre (natural sourdough starter), carefully selected candied fruits, and fresh vanilla beans, his panettone reflects a meticulous production method that prioritises flavour, texture, and authenticity.
His culinary career spans international hotels, including Hilton and Accor, prestigious pastry shops, and high-end retail locations such as Harrods Shopping Centre in London. Luis completed advanced training in Italy under some of the world’s leading chefs, developing mastery of classical techniques while refining his own signature approach.