The Art of Panettone: Tradition and Innovation in the Holiday Sweet

Little Secrets from a Master Baker for Making the Perfect Panettone: We Interviewed the Panettone Master Romeo Bortoluzzi

As the festive season approaches, panettone emerges as a symbol of celebration. This traditional Italian sweet bread, known for its airy texture and mix of candied fruits, has captured the hearts of many during family gatherings. In this article, we will explore the art of making panettone through an interview with Romeo Bortoluzzi, a skilled baker and professor of bread-making.

Who is Romeo Bortoluzzi?

Romeo Bortoluzzi is a master baker and bread-making instructor. Originally an interior designer, he switched careers at the age of 30 to join his wife Laura in her work as a baker. In 1983, the couple opened a bakery in Pezzan di Carbonera, in the province of Treviso in Italy. Romeo has been the president of the Bakers’ Group for 12 years, and after selling the bakery, he dedicated a decade to teaching at a baking school. His career has also included humanitarian experiences: he taught the art of baking in some of the poorest areas of Peru and, in 2024, established a baking school in Chad in collaboration with UNICEF.

The Art of Preparing Panettone

Romeo has perfected his technique for making panettone, uncovering secrets that can transform the final result. One of the most critical aspects is temperature: panettone is typically made during the colder months, making it challenging to maintain the ideal temperature of 37°-38°C. This condition is essential for the proper fermentation of the sourdough starter. Another crucial point is the proofing of the dough, which can take between 10 and 12 hours.

Dough and Technique for a Perfect Panettone

The dough must be handled with extreme care. A valuable tip from Romeo concerns the mixing machine, which should be at the same temperature as the surrounding environment. If it’s too cold, it needs to be warmed up to avoid negatively impacting the final result. A professional trick? When the dough no longer sticks to the sides of the mixer after 10-15 minutes, it’s ready!

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Another little but important secret

One important detail not to overlook is the eggs: they must be at room temperature, and only the yolks should be used in the dough. The egg whites? Perfect for making meringues! Throughout his career, Romeo has also experimented with various fermentations, including those of beer residues and apple juice, thereby enriching the varieties of panettone. In addition to traditional candied fruit and raisins, he has found that berries can be an excellent alternative for flavor variation.

Panettone as a Symbol of Tradition and Innovation

Panettone is much more than just a sweet treat: it represents a blend of tradition and innovation, connecting the past with the present. Thanks to the experience and passion of masters like Romeo Bortoluzzi, this delicacy continues to thrive and evolve, bringing joy to tables around the world during the holidays. In this way, panettone is not just a dessert to enjoy; it’s an experience to share, uniting generations in a moment of sweetness and warmth.

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Join the Panettone Celebration in Berlin!

On Saurday 30th and Sunday 1st December from 11.00 to 20.00 at the Arena Market Berlin (Eichenstr. 4A. 12435 Berlin), Berlin will celebrate Panettone and other international Christmas treats with the Panettone & Friends Festival!
Join us and get inspired for Christmas gifts for your loved ones, gather with friends around the bonfire with a glass of steaming vin brulé and surround yourself with a magical and cheerful atmosphere. During this event there will be a masterclass dedicated to the art of making panettone and plenty of entertainment for the little ones, and the festive atmosphere will come alive with enchanting Christmas carols.