After the successful presentation at Sigep 2025, the “Italian Panettone” project continues its path of in-depth study and comparison in the world of professional pastry. On February 17, 2025, the initiative will make a stop at ALMA – International School of Italian Cuisine, a reference point for excellence training, for a meeting dedicated to the research and enhancement of panettone processing techniques. Le Sinfonie, the line of high-quality flours signed Agugiaro & Figna, is the protagonist of this project, which aims to codify and disseminate the best practices related to the management of mother yeast.
Panettone Italiano: a project to celebrate the art of leavening
The brainchild of Agugiaro & Figna Molini in collaboration with Giulia Miatto, the company’s Technical Manager for Foreign Bakery and Pastry, the “Italian Panettone” project aims to delve into the different methods of handling sourdough, comparing traditional and innovative approaches. The goal is to study the impact of different techniques on the final product by analyzing the structure, shelf-life and aromatic development of the panettone.
The need to share and codify these methodologies is particularly keenly felt in the international arena, where the demand for authentic Italian baked goods is growing rapidly. To maintain high quality standards and ensure respect for traditional craftsmanship, it is essential to disseminate in-depth technical knowledge and provide professionals with practical tools to meet the challenges of leavened pastry.
ALMA: the meeting point between craftsmanship experience and scientific research
The meeting at ALMA represents an important opportunity to compare the direct experience of pastry chefs and the scientific analysis conducted as part of the project. In collaboration with the University of Parma, the team studied the four main ways to manage sourdough: free, in liquid culture, bound and managed in water. Each method has specific characteristics that affect the yield of the final product, and the event will be an opportunity to discuss and better understand their impact on the overall quality of the panettone.
Alongside hands-on demonstrations, discussions among pastry chefs and experts will provide a broader picture of the challenges and opportunities presented by yeast pastry today. Thanks to the use of flours Le Sinfonie, designed to maximize the organoleptic and structural qualities of leavened doughs, it will be possible to directly test the results of different techniques and evaluate the best solutions to ensure superior quality panettone.
Looking to the future with an open and shared approach
In addition to the panel discussion on Feb. 17, 2025, the project will include a series of meetings with distributors to share research findings with a wider audience and offer industry professionals an opportunity to learn more about advanced techniques and methodologies. Agugiaro & Figna, with Le Sinfonie, aims to create a network of knowledge that supports the evolution of leavened pastry, keeping the connection between innovation and respect for artisanal tradition firmly in place.
The event at ALMA marks a milestone in this journey, showing how panettone can be not only a symbol of Italian pastry, but also a perfect example of how research, technique and excellent raw materials can work together to elevate the quality of artisanal products. Thanks to Le Sinfonie, the “Italian Panettone” project continues to promote the value of craftsmanship, making the great leavened product even more appreciated and recognizable on the international scene.
