Panettone from Fatto a Mano in Westport, Connecticut
If you don't already love the dome-shaped Italian sweet bread, panettone, you have not yet tried the traditional Christmas treat made by Pastry Chef Pierluigi Mazzella.
Pierluigi is the proprietor and master baker of Fatto a Mano in Westport, Connecticut. Starting in September when holiday ordering opens, Pierluigi and his team work around the clock making hundreds of soft, fragrant, and flavorful panettone using only the best ingredients shipped from Italy. From start to finish, each panettone takes three to four days to make, and Pierluigi makes every one. He offers traditional Orange Raisin Panettone, Chocolate Chip Panettone, Triple Chocolate Cherry Medio, Chocolate Chip Rhum Raisin Panettone, and others in medium and large sizes.
Here are some photos, enjoy.
-
- Fatto a Mano is an artisanal Italian micro-bakery that specializes in all-naturally made leavened items such as sourdough bread, focaccia, pane siciliano, and of course, panettone.
-
- This is a chocolate chip panettone freshly baked. It’s one of the bakery’s most popular breads this season.
-
- All of Chef PierLuigi’s authentic panettone comes from this starter he calls “Giorgio” – which traveled with him all the way from his hometown in Italy. In just eight years, Chef has gone from baking in his own home basement to working in a commercial kitchen and opening a storefront. He has an incredible passion for learning, researching, and baking only the best panettone.
-
- Chef Pierluigi makes the dough for his panettone in large batches of three. This makes about 200 medium panettone breads.
-
- During the busy holiday season, Chef starts making the doughs very early in the morning before sunrise. The dough is made with soft flour, European butter with at least 82% fat, water, organic eggs, sugar, fresh vanilla beans from Madagascar, and the selected flavor ingredients. Here, he is pouring in the egg yolks.
-
- The dough is very buttery. The butter is used both as a flavor enhancer and as a structural component resulting in an airy and tender crumb.
-
- The dough is mixed precisely and then separated according to weight.
-
- In Chef Pierluigi’s kitchen, one can find several kinds of panettone at different stages. This dough is mixed with dark chocolate and espresso – the aroma and flavor is unmatched.
-
- Here is another Espresso & Dark Chocolate panettone ready to shape. Chef Pierluigi and his crew have to bake hundreds of panettoni a day, so it is crucial that the crew works efficiently and quickly.
-
- Each panettone is shaped into a disc weighing exactly one pound for medium. Then the panettone dough is left to proof, or rise.
-
- This is the traditional Italian flavor – Orange Raisin Panettone, which is naturally leavened and fermented for more than 42-hours. Air bubbles indicate the dough is good and light – essential for perfect panettone.
-
- It contains homemade candied orange and fresh raisins. The orange adds a distinct yet subtle citrus flavor, while the raisins provide the perfect sweetness.
-
- The domed discs are made and left to rise – each one is filled with fruits.
-
- Traditional panettone paper wrapping is used to preserve the texture and moisture during storage. These are all lined up and ready to be filled.
-
- After proofing, the panettone is placed into its paper wrap and then left to proof again. Look closely, once the dough rises to the mark, it is ready to bake.
-
- These will proof for four to eight hours and then checked for readiness.
-
- After baking, the panettone is hung upside down for 12 to 14 hours to ensure proper cooling. This is also done to maintain its domed shape.
-
- Here are rows of panettone cooling on the racks. If not done properly, the panettone could collapse.
-
- This panettone is cut down the center – so soft and aromatic.
-
- Chef Pierluigi opens this fresh and perfect chocolate chip panettone to show its wonderful pillowy center.
-
- The inside is almost golden, and stretches instead of crumbling when cut open.
-
- I ordered many orange panettoni to give as gifts – any recipient of this delicious Italian confection will be so happy.
-
- At Fatto a Mano, Chef Pierluigi and his talented team also make and offer Country Sourdough, Roasted Garlic Sourdough, Multigrain Porridge Pan Loaf, Pane Siciliano, and so many other delicious breads – all hand made.
-
- There’s Cantucci Toscani, a traditional Tuscan biscotti that is crunchy and perfect for dipping.
-
- Ricciarelli Biscotti is soft, chewy and coated with powdered sugar. Its flavor is a delicate almond and citrus.
-
- Savory offerings such as this salmon toast are also available and made fresh to order.
-
- For those wanting to make their own baked items, Fatto a Mano offers authentic Italian ingredients.
-
- If you’re in or near Westport, Connecticut, stop by Fatto a Mano and try any one of his delicious breads, sandwiches, or sweets. And pick up some panettone – you will love it. If you’re not close, visit his web site – just click on this highlighted link. Fatto a Mano is still taking holiday orders!
Martha Pins
Martha Tweets
