Panettone classico mini, yeast cake with raisins and candied orange, Olivieri 1882

The classic panettone from the Olivieri family of bakers from Veneto contains sultanas and artisanally candied candied orange peel. Baker Nicola Olivieri uses four times as many eggs as most other manufacturers, he uses his own sourdough starter, lievito madre, stone-ground flour and needs four days of maturing time to produce a batch. The result is golden yellow, light and soft.