Per fare un panettone artigianale è necessario programmare tutto meticolosamente perché la sua preparazione richiede giorni e alcuni passaggi sono particolarmente delicati. Daniel Ricigliano, membro di comitato della Società Mastri Panettieri-Pasticcieri-Confettieri del Cantone Ticino, ci ha aperto le porte del laboratorio della sua pasticceria nel pieno dell’alta stagione di questo dolce tipicamente natalizio. Intanto l’impastatrice mescola a pieno regime, il lievito madre viene nutrito, si preparano creme per la farcitura e glasse per le decorazioni.
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