RF2GK3J05–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3J0A–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HBJ–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HBK–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HMW–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HEB–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HE8–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HF5–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HBM–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland. Arno Antognini with his daughter Naomi. Here, part of the pre-dough is weighed out. Because in the next step the main dough is enriched with different ingredients

RF2GK3HEF–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland. Elastic, shiny and yellow. Arno Antongnini divides the pre-dough for the different panettone varieties Tradizionale, Nostrano and Pandananas. Pasticceria Marnin in Locarno, Switzerland

RF2GK3HHB–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HJ2–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland

RF2GK3HTE–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland