Have a look at how we make Panettone

Flamigni produces its panettoni in Forlì. This is an area totally vocated to food and wine, where the culture of this cake is highly developed and skilled workers devote themselves with great passion to their work. A passion starting from selection of the best ingredients.

Panettone was invented in Milan, but has then conquered entire Italy. It is the symbol of Christmas and the Italian sweet best known abroad. It represents Italian traditional food culture for festivities. Flamigni produces its panettoni with high quality natural ingredients. Production processes follow traditional criteria and some phases are characterized by a manual intervention in order to exalt the goodness of ingredients. Panettone is a genuine and digestible product, since Flamigni aims to create healthy products of high organoleptic quality.

The birth of a Flamigni Panettone

The preparation of a Flamigni panettone lasts 3 days, with different phases of dough and leavening. Many steps are characterized by a manual intervention, for example the phase called “scarpatura”, which consists in making a cross shaped cut on the surphace of the cake. After baking, panettoni are left to cool upside down for about twelve hours.

  1. PHASE 1

    Mother yeast refreshments and leavening

    1° Day

    Timing: 9 houra

    In order to help leavening, mother yeast is refreshed several times adding flour and water, kneading it and leaving it to leaven.

  2. PHASE 2

    First kneading (white/evening)

    1° Day

    Timing: 50 minutes

    Ingredients (mother yeast, flour, sugar butter and water) are put inside kneader with plunging arms.

  3. PHASE 3

    First leavening (white/evening)

    1/2° Day

    Timing: 12 houra

    First kneading is left to leaven for twelve hours in a cell with controlled temperature and humidity.

  4. PHASE 4

    Second kneading (yellow/morning)

    2° Day

    Timing: 50 minutes

    Dough is poured into the kneader. First we add again flour, sugar, water, butter and also egg yolks. Then we add candied fruit and raisins according to the recipe.

  5. PHASE 5

    Dough is left to rest and divided

    2° Day

    Timing: 5 minutes

    Dough is left to rest for some minutes, then it is divided into pieces.

  6. PHASE 6


    2° Day

    Timing: 1 minuto

    This phase is manually made. It gives a compact rounded shape to products and helps leavening.

  7. PHASE 7

    Pieces are left to rest on conveyor belt

    2° Day

    Timing: 18 minutes

    Exposure to air helps creating a film on the surface of products.

  8. PHASE 8

    Pieces are put into paper baking cups and left to leaven

    2° Day

    Timing: 8 houra

    Pieces are put manually inside paper baking cups and left to leaven in a cell with controlled temperature and humidity.

  9. PHASE 9

    «Scarpatura» or icing

    2° Day

    Timing: 5 secondi

    The phase called «scarpatura» consists in making a cross shaped cut on the surface of the cake. This practice, which has a religious origin, helps leavening and improves aesthetic presentation of the product.

  10. PHASE 10


    2° Day

    Timing: 56 minutes

    Leavening continues inside the oven. Internally the products assume the characteristic appearance with holes and externally they become brown. In case Panettoni are sugar iced, icing become compact and crispy.

  11. PHASE 11

    Products are left to cool upside down

    2/3° Day

    Timing: 15 houra

    After baking, leavened products are left to cool upside down to avoid them to sag. They are kept between two tools similar to rakes. Products are left to cool and dry at room temperature in order to respect their fragrance.

  12. PHASE 12

    Handmade packaging

    3° Day

    Timing: 3 minutes

    Handmade packaging add a personal touch to products. Automatic packaging is not suitable for Flamigni packaging.

High quality and natural origin

The first ingredient, the one which gives a unique aroma to the dough, is mother yeast. It was born in the 30’s and today, as ever, it is the one and only leavening agent used. Flours, marked by an excellent strength/elasticity rate, have a high protein content and they are therefore suitable for long lasting natural leavening. Butter is produced separating cream from milk by centrifugation, as it happens for all high quality butters. As regards egg yolks, they come from eggs laid in Italian herds. Candied fruit comes from Calabria. Orange peels are from Navel oranges cultivated in Sibari, while citrons come from Diamante. They are candied by osmosis (they are kept in tanks for 12 days) without using sulphurous anhydride. Raisins come from Turkey or Australia. Panettone was born as a cake for festivity and it is made with the richest ingredients, even if this means importing them from the other side of the world. Non traditional recipes include use of Langhe hazelnuts for sugar iced panettoni, of extra dark chocolate and of many others varieties of candied and semi-candied high quality fruit. Vanilla is extracted from beans coming from Mananara reserve in Madagascar (Slow Food Presidium).Cream used for filling is made with fresh eggs laid in Italian herds, while for covering Panettoni Flamigni uses only high quality pure chocolate.

"In Flamigni we believes in innovation, but just when it involves an improvement."