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RF2GK4D68–The perfect panettone keeps the balance between airy dough and the aroma of candied fruit. Pasticceria Marnin in Locarno, Switzerland
RF2GK3J1G–Pasticceria Marnin in Locarno, Switzerland. The little ones ahead! Mini panettone of 100 g are the first to leave the oven and are skewered on a rack to cool overhead. Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland
RF2GK3J14–To prevent the magnificent dome from collapsing, panettone are hung upside down to cool immediately after baking. Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland
RF2GK3J1J–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. The Panettone Maron come out of the oven like snow-covered domes. The snow sugar remains crunchy for a long time and forms a great contrast to the airy and mouth-filling inside
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
RF2GK3HFD–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland. Here the main dough rests for the first time after coming out of the kneading machine in the Pasticceria Marnin in Locarno, Switzerland
RF2GK3J07–Off into the mould. After the board rest, the dough pieces are shaped by hand one more time and placed in the cuffs typical of panettone. Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland
RF2GK3H94–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland. This is what the best ingredients look like. Orange peel from the thick skin of the bitter orange as well as organic raisins and candied lemon peel are used in Panettone Tradizionale from Pasticceria Marnin in Locarno, Switzerland
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
RF2GK3HTW–Panettone Prduction in the Pasticceria Marnin in Locarno, Switzerland. Circolo di Locarno, Switzerland. The dough for the summer panettone and the Traditzionale comes to rest for the first time
