How a Master Italian Baker Creates The Perfect Panettone - The Experts
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- At Martesana Milano, bakers Vincenzo Santoro and Domenico Di Clemente make one of the best varieties of Italian panettone in the world, right where it was first invented - Milan. Making the light, slightly sweet, bread filled with dried fruits is a delicate process that the two have perfected with 80 years of experience between them.
Credits:
Producer: Pelin Keskin
Field Producer: Anna Muckerman
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Charlotte Carpenter
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'First Person,' click here: trib.al/uvcmhIV
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our TH-cam Channel now! goo.gl/hGwtF0
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
![ได้เวลา! พาน้องแฝดฉีดวัคซีนครบ 1 เดือน🫣 [cc] แดนแพทตี้ SS2 | EP.52 |](http://i.ytimg.com/vi/IzeLtaXBLNE/mqdefault.jpg)
Having a '50 year-old' yeast as a "pet" must be the most "'I am a baker' without telling 'I am a baker'" thing there is
Amazing, Great! It's made by experts! Did the chef cut the fruit into cubes and freeze it?
Quanti anni di esperienza alle sue spalle! BRAVO, BUON LAVORO!
one word. BEAUTIFUL!
I salute how they use gloves and toques. I feel more comfortable eating those panettone rather than those bakeries with hair hanging out and bare hands.
The only bread with its own Pixies song.
👍👍👍
There is nothing more beautiful than watching a chef treat his creations with such care, precision, and passion
Truly. And his love for the people he works with too
He is an inspiration indeed!
You can see he has a ton of passion and dedication for his job. A real master!
As an Italian, thank you Eater for coming here. :)
As an addendum, "Lievito Madre" is not just a "yeast starter", but translates to what we call a "Mother Yeast", which means it's a specific natural yeast that has been kept alive for decades.
This gives the bread softness that is IMPOSSIBLE to do with a beer yeast or industrial yeast. As Vincenzo said, it's the absolute protagonist and every single one carries a specific flavor because of what happened to it in all the years it's alive. This means that every Lievito Madre gives a different flavor and consistency.
But again, thank you for this video on one of my favourite desserts! Come again! :)
It's a mix of microorganisms including several strains of lactic acid bacteria (mostly) and yeasts. In English it is called "sourdough".
That is so majestic, thank you for explaining.
Lievito Madre = Sourdough
Nothing new, it's been used since 3000 bc in Egypt.
Extra note - in english speaking bread baking communities, lievito madre sometimes refers specifically to the italian version of the sourdough starter, which is more stiff than the archetypal sourdough starter in the english speaking world. Lievito madre has a hydration level of around 50% (counted by weight of water/weight of flour, in this case, 1 part of water by weight to 2 parts flour by weight, so 1/2 = 50%) while the regular sourdough starter has 100% hydration. Because of this distinction, lievito madre has different properties to regular sourdough starter, with lievito madre resembling a very stiff paste and regular sourdough starter being a thick, soupy liquid, and different hydration levels can favor different organisms which also means different taste. Usually, stiffer/drier starters favor the yeasts and acetic acid bacteria more (can contribute to better rise and has a vinegary sour) and wetter starters favor the lactic acid bacteria more (more yogurty sour)
A truly wonderful episode eater that has captured the passion of cooking in a lovely way-i’m sure I speak for many of the viewers when I say, “we feel their passion.” This is one of two or three you have done recently that are simply amazing! Keep up the good work please and have a Very Merry Christmas
the starter needs to be "fed" constantly, similarly to a sourdough starter. 50 years. there was a baker in my little town that almost died going to his bakery to feed his starter when it snowed really hard. the starter was older than his children
My Italian is basic, but the old guy's pronunciation and accent made him perfectly understandable, not always the case with regional Italian accents. And what dedication to the trade - 50 years!
He definitely has a Milanese accent and way to speak.
Good master and a better baker
I need to become a master of my craft just like these guys. Such experience.
It only takes 50 years of hard work.
No one can beat the Italians and French in baking. The masters
My fav channel, as always, through Eater I can feel the passion and professionalism radiating from them, including the film makers.
The older chefs posture really has been effected by his job.
Manual labor really takes its toll on the body. I've been doing it for 20 and my wrists, knees, back, shoulders and elbows are messed up. I can't imagine how bad I'll feel in 30 years, stay in school kids.
This is very common in some industries. It is called kyphosis, and some people are more susceptible to it than others.
My wife's grandmother and great grandmother were both textile mill workers for decades and they have the same posture.
It's the art of aging gracefully, dear. Posture doesn't affect PASSION
Its craftmanship.
Its passion.
Its art.
Something that evidently you dont appreciate
@@gennaterra literally no one implied that.
Their Panettone is one of the best I've tried. I always buy one extra and let it dry for Easter to make a sort of "bread puding" it's already flavored so just add eggs and milk... da best!
I do the same with the ones my local Italian bakery makes. The only snag is often it gets eaten before it has a chance to dry!
@@tiacho2893 real mother yeast doesn't dry. Don't get scammed.
Omgoodness that sounds amazing!
@@Galexlol I think you misunderstand. Basically all of it gets eaten in a day or two and there's no leftovers for bread pudding or something similar to French toast. It's like someone once said they had "leftover cheese cake", like such a thing is even possible. 😀
The setup they have to allow the entire rack of panettone to be flipped upside down after baking so they don't collapse is genius!!
Fantastico pasticciere!!!!
Ha la maestria e l'esperienza nel creare prodotti d'eccellenza!!
In questo laboratorio ci lavora mia nuora e quando assaggio queste specialità, so che assaggio un pezzetto di creazione e del suo lavoro, impegno massimo e tanta dedizione!
Viva il PANETUN DE ĽENZO, SANTORO!!! Bontà assoluta!
In the name of every Brazilian, I want to thank Toni for creating Pan de Toni.
Panetone is a staple during Christmas time in Brasil.
It's a fairytale. The cake is a very old cake that's evolved over time.
@@sepez ?
Also, for some unknown reason, panettoni and easter eggs always hang from the ceiling in brazilian supermarkets
@@francescoghizzo Easter eggs? Yes
Panettoni? No, that would have been uncivilised
We build pyramids with them
panettone just means large bread (pane = bread, tone = large)
What a nice guy. It's like he is radiating good.
Italian products are all amazing just like Intalians
I love hearing him speaking italian. It's so clear.
I'm not a fan of dried fruit, but panettone dough is so addictive. Light, aromatic, just the right amount of sweetness. Chocolate & nut varieties are perfection. Who's brioche again?!
Also. I wonder what flour they're using for such high hydration dough. Manitoba? Something else?
if you like the dough then go for Pandoro or Offella. I hate candetti too so I got for those.
@@KajiRider1997 I’m in Brazil so my options are limited. When I do buy panettone, I buy the chocolate ones, or maybe pistachio paste.
@@KajiRider1997 it’s a different dough
Manitoba sounds like a flour variety in the US/Canada? They use "type 00" flour, which is commonly used in light, baked Italian products.
@@trapezius77 I think you're confused. Manitoba wheat was indeed _developed_ in the Manitoba province of Canada, but it's used worldwide. In fact, I'm in Brazil, and the manitoba flour I purchase is from an Italian brand. "Doppio zero" flour is an Italian classification equivalent to "all purpose". There's also 0, 01, 02, semolina, etc. "00" is the most famous because it's used for pasta & pizza, but more rustic breads will use either 01 or 02.
Each country has its own classification system; France uses the "T" system which is based on the protein & ash contents. T55🇫🇷 is AP🇬🇧/00🇮🇹 (~10% protein), T65🇫🇷 is Bread flour🇬🇧/01🇮🇹 (~12%). Manitoba is a T65🇫🇷/01🇮🇹 flour with the highest protein content (14%), and is used for long, slow & cold fermentations, where more gluten is needed to keep the air in, resulting in a light yet slightly chewy crumb. Sugar and fat make doughs softer, so high gluten flours help in creating structure, and not letting it become a liquid paste instead. It's completely reasonable and even expected for Italian bakers to use manitoba in a high-hydration, extremely rich, slow-fermented bread like panettone, especially a sourdough one.
Absolutely incredible that this chef has so much passion and drive, especially since many his age would have already retired. Yet he still goes the restaurant everyday to give it his all is very inspiring!
This old man really love his job with patience & passion. Respect!
This is art. Panettone is the most delicious bread out of a box I've ever tasted. Tastes homemade unlike breads that come out a box here in the states or in Mexico, which are the places I've tried breads in every presentation. Not even bakery bread is as good as boxed panettone.
After prefecting the my panettone for more than 2 years, I am still in the beginning of the process - I get these chef's! What an inspiration giving dedication.
Wow! I’ve never seen anyone make bread with that much pride, love and care (I’ve only read about something like that in an old sacred book😉). I can’t even imagine how heavenly the panettone that these master bakers made must’ve been.
It’s unlikely that I’ll ever get to taste their masterpiece, but if anyone has a way for me to get one directly, please let me know as I would really love some. I’d be so grateful that I might even share. 😅
They are really perfect
This guy deserves a movie! Such a character!
That is an absolutely gorgeous process to be seen. The step by step of the process and the fluidity of the work that they all do together. Amazing.
La Mia Italia ,l' Italia dell' artigianato,dei lavoratori instancabili,Della tradizione.
Grazie a voi il ricordo Della NOSTRA infanzia ritorna nelle nostre menti ,malgrado la lontananza dal parse.
Grazie per il grande lavoro che fate!!!
"Each ingredient should give you emotion." Said every good chef ever
WORM and illegal retreat 👍
Love how they humbly says their piece of art can be improved more than they achieved.
I adore panettone so, so much. it's amazing and so delicious! my stepmom is Sicilian from the Bay Area, so I grew up eating this. much respect to Signor Vincenzo and Signor Domenico, you are masters of your craft! that mixer must be the Mother of All Mixers ever! biggest one I've ever used had a 50-gallon bucket, and we had a bread mixer attachment, never seen that pincer attachment before, or the rack where they can flip it over in one piece, wow! and an oven you can walk into that holds entire racks full of pans for baking, double wow! that kitchen looks like Baker's Heaven!! gentlemen, I doff my hat to you with mad respect! you are true artists, and I feel privileged to get a glance into your art and how you do what you do. bravo, bravissimo!!
Siete davvero fornai fantastici. Grazie per aver realizzato questo video e per aver raccontato al mondo la grandezza e la difficoltà di fare il panettone italiano. Vi auguro che la vostra passione e il vostro duro lavoro vive per centinaia di anni insegnando la prossima generazione. Auguroni per I vostri favolosi panettone e saluti da Sydney.
You truly are amazing bakers. Thank for making this video and showing the world the greatness and difficulty of making Italian panettone. Such a complex process. May your passion and hard work live on for hundreds of years teaching the next generation. Love from Sydney Australia
I didn't know what a Panettone is before watching this video and now I'm really craving for one
And it's really,really good! You should try one at least once in your lifetime.
I had my first one a couple of weeks ago, and now I am addicted! Please do try it if you can...its heavenly
Ahhh, so this is where my panettone came from. I just ate for Christmas last week. It was my first time buying panettone (usually my husband does it). The lady asked me if I wanted Panettone Milanese or Genovese and I was like (?????). NOW IT ALL MAKES SENSE!
Note: We had a panettone Genovese for New Years. Both great for completely different reasons.
Master and Disciple still trying to do better with passion and love for their work of art
I can feel the passion as chef makes his panettone. That’s true love and dedication to his craft. Goals.
Amazing craftsmanship!! This is why Italian food is considered one of the best in the world.
Amazing 👏 I love Panettoni and my family too. Es mucho trabajo la preparacion, pero la delicia de este es riquisimo!!!
Love to see the passion and respect for his team. The smells no doubt would be amazing.
It is an honor to get to taste the product of a master who talks about his craft so passionately. Now I want to go to Italy to try one of these panettone!
My name is Giovanni Giorgio but everyone calls me Giorgio...
The endless musical noise is really unnecessary... it distracts from the person talking.
I'm drooling and crying.
I live close to their shop, they are great at all things pastry :)
I live in America and I’m so glad that I’ve been introduced to this amazing Christmas bread. However, I can not wait until I’m able to experience it in Italy, bc I’m sure it will be even better 🍞💞 And yes I did to go to their website, if only we could have it shipped here😩 Can’t wait to try this in Milan 🙏🏻
This handmade panettoni produced by bakers using sour dough are just another level. They don't even compare to industrially produced ones.
Unfortunately the price is also 10 times higher!
A panettone you find in the supermarket costs around 3-4 euros while a handmade one can cost more than 20!
i think you should try and see other panettoni makers and see if they ship to america, im italian and this year i bought from fiasconaro but you can seach also salvatore de riso, iginio massari, tortora, antonino cannavaciuolo maybe they ship to us
@@francescoghizzo in NYC at a supermarket like Whole Foods an industrial panettone costs $22! with $3/4 you get a croissant!
@@stefpix 😱
@@francescoghizzo oops the $23 panettone is Flamigni, imported from Italy. It is probably higher grade. Regular supermarket panettone $8 to $10 more or less
Just from the precision, dedication and joy everyone has when talking about Panettoni, you get a warm feeling and see how much love is put into this bread
This is wonderful! I’m prepping to make my first panettone this week so I’m hoping watching this will work magic with my own efforts.
Tell us how it's going
In the video they mention that their online shop is shipping throughout Europe, but when you go to their website, there you`ll find the information that they ship only in Italy. Which one is it? I really wanted one..
Bought some online and enjoyed it for Christmas this year, enjoy the flavor and texture of the bread 😁
Where can we buy your Panettone? Do you sell your Panettone in the US?
Amazing video!!! Its evident the chef's love with his creation!! I'd like to visit this place and learn their culture!!
We can see those 50 years of work on the curvature of his back, that is discipline.
Merry Christmas everyone!
Merry Christmas Ralph!
Amazing! I love panettoni and those look delicious 😋
This man has the exact opposite of "Resting Bit-- Face". Its like a permanent semi smile. wonderful!
These look so ffing good. Let's see what shipping to the Netherlands will cost me.
shouldn't be too expensive inside the EU :D
Wow 50 years yeast. Thats triple my age.
Na Vianoce 😊musi byť .DAKUJEME ZA VAŠU STAROSTLIVOSŤ A PRACOVITOSŤ .PANETONE BUDE AJ V NAŠEJ RODINE .😊UŽASNA CHUT - TUTI AMORE 😅
💖💖💖💖💖💖💖💖💖💖💖💖
You may not like it, but thats how a panettone master looks like, he achieved permanent panettone-stance
It's great to see the process of these, it's a precise process but yielding a great result.
As most of my family is spanish we have come to love panettone and it's pretty much a must have for the holidays.
It does take effort some effort to find them where I live, but we always manage to find them somewhere or get one from spain. the flavour is always incredible and I get get enough of them (the Best ones are not dry and also have the orange like the ones they made in the clip).
2:59
Roys Panettone out of San Francisco is the best in the world. And I'm an italian living abroad telling you. Trust me, spend the 100 bucks once you won't regret it !
The passion to improve daily despite 30 or 50 + years experience at anything is the essence of life.
This is an example of getting good at something you love. The old man made it. Still looks like he's in love with what he does. Very admirable.
Amazing, Thank you for sharing. I love watching things like this. Please open your factory for training and visitors as poart of tourist attraction. I will come to visit and be your students. 🙏🙏
I love Panettone!!! It's the best part about Christmas time.
I love this guy
I’ve never had it despite seeing it around, now I gotta have it asap
The Panettone is as spectacular as the passion involved in making it. I wish I could find this brand in the US.
Always love to see the all equipment, ofcourse Panettoni too.
I will be enjoying and appreciating my panettone even more now. Amazing!
TH-cam are really taking the p*ss
So much passion and dedication 💚
Looks good.
I understand italian but i find myself reading the subtitles lol
I love how he talks...
How does one get a job as a quality TASTER in that bakery ?
my local Italian grocer sells panettoni made by Loison, are they good?
I'd eat panettone even in August
This makes me so happy
50 years of making Panettone has been terrible for his back
ok but that thing got flipped??? that made my face melt off
🤙🍍🏝 12:12
Can we have the incredients list? Thank you
the brittish should know this is the best christmas bread in the world. Traditional even in Peru, where people are extremely picky about food.
That Lievitro Madre is so cool 😎 50y wow
Only a few people know how to make panettone at home. The procedure is made up of so many little secrets that only a few are able to perform it perfectly. I tried it once and I got a plumcake with raisins and candied fruit. Pinèla in Milanese dialect means; young boy learning a job at a craftsman.
Amazing consistency of feed the yeast 50 years... And they had so wonderful jobs.. Nice guys there. Love it.
Where do we buy this brand of Panettone??
Oh I miss Re Panetonne 😭😭😭
My fav is Choco Rum from De Vivo, and Limoncello from Pepe
Milan,,, how could you be so close yet so far away. My heart aches for not being able to be there
look how clean everything is!
Making that many how do you not run out of that yeast?
Such a lovely man, I would love to work for him. Amazing product and the shop looks beautiful. 👌👌👌
I have had these! I recognize the paper cover a local italian shop sells it around christmas, they have different flavors, I have never been able to buy the pistachio one since it sells out so fast. We normally get the chocolate one, slice it in the morning and put it in a pan with a bit of butter. Stick it in the oven set on broiler for 2-3 min and you get a slice of heaven.
Many things in history have been born by let's say a mistake, and so even the famous Italian Panettone (a true work of art) was born by a mistake.