TECHNICAL TRAINING COURSE FOR PROFESSIONALS
Comprehensive Advanced Technical Training Course on Italian Panettone.
Born from the synergy between Agugiaro & Figna Molini’s Research and Development department and ten great Italian master pastry chefs who are protagonists of the Panettone Italiano project, the course is designed to transmit, in a gradual and in-depth way, experience, creativity and codified technical skills immediately applicable in the laboratory. In addition to transferring knowledge and technical skills in panettone production, the course enables participants to gain an overview of preparation systems to adapt and optimize production in whatever context they will find themselves, customizing recipes and making products with a defined and distinctive identity.
- A unique training course
- Structured in independent modules
- Aimed at acquiring the skills to master the main craft processes of making traditional panettone with sourdough
Course structure
STRUCTURE
The course consists of 3 modules. Modules 1 and 2 present the most popular systems for managing the
Mother yeast for refreshment and the different recipes for traditional panettone. Module 3 is dedicated to
to insights into chocolate and savory Panettone. In each module, teaching will include
The development of 2 management systems and 2 different recipes, to foster learning based on
On analyzing and comparing techniques, understanding the impact of different solutions
productive in the structure of the finished product and on the flexibility in their application.
TEACHERS
CLASSIC PANETTONE COURSES:
8 pastry chefs representing the 4 yeast management methods among the protagonists of the project: Francesco Elmi, Ivo Corsini, Maurizio Bonanomi, Marco Aliberti, Oscar Pagani, Manuel Scarpa, Luca Diana and F.lli Gardellin.
CHOCOLATE AND SAVORY PANETTONE COURSES:
Aniello di Caprio and Andrea Strabba Tamagnini.
Course schedule
The course runs from 9 a.m. to 6 p.m., with a one-hour lunch break in the middle of the day. Below is the development of the topics:
DAY 1
Presentation of the Italian Panettone project and the Masters.
Technical insight into flour and other key ingredients in the production of panettone (eggs, butter, sugars, candied fruit, chocolate).
Refreshment of the 2 sourdoughs with presentation of the management method.
Sharing of the 2 pastry chefs’ recipes with discussion of formula balance and explanation of processing steps.
Hands-on demonstration of the 1st panettone dough of both recipes.
DAY 2
Presentation of a sample tasting sheet for evaluating a panettone and tasting of the panettone cakes brought by the pastry chefs.
Hands-on demonstration of all other steps of panettone preparation (from 2nd dough to baking) with discussion of related aspects and technical implications.
Questions and conclusions.
Calendar of courses
WHY CHOOSE TO PARTICIPATE
You will gain comprehensive knowledge and technical skills, for the production of sourdough panettone, guided by the experience and expertise of great Masters. You will develop a well-rounded view of preparation systems and be able to customize your recipe to create a product with a defined and distinctive identity, supported by unique management systems and recipe coding work. You will gain in-depth skills to technically evaluate the finished product, recognizing any critical issues, but also all the potential! By participating in the course, you will receive teaching materials, exclusive cookbooks, the exclusive “Le Sinfonie” Gift Pack and a certificate of attendance signed by the teachers, which will officially certify your participation in the project. You will join the “Italian Panettone: Comparing Methods” Group, with restricted access to exclusive technical content, dedicated updates and promotional benefits designed especially for members. Registration for all three modules, with payment of the participation fee, will give you access to the “Special Observatory” on Panettone, with privileged entry to the competition and official events of the Panettone World Championship 2025, including the Final on Saturday, October 18, 2025 at Host Milano Fiera.
TRAINING OBJECTIVES
- Managing sourdough with different systems and using it correctly in panettone production, knowing and understanding the variables that affect its effectiveness and solutions to ensure optimal and stable processing yield over time
- Make a sourdough panettone production by managing the various processing steps with technical competence and taking advantage of different methods of kneading, forming, leavening management and baking
- Analyze the dough formula of a sourdough panettone, understand its ingredient balance, and know how to modify it to obtain a finished product with different organoleptic characteristics
- Optimize production in a professional setting by modulating the process to adapt the organization and timing of processing to the specific needs of the laboratory and the type of finished result to be achieved
