ITALO VEZZOLI

The tradition of the leavened ""Vezzoli"" was born in 1920 and is handed down from three generations. After years of research the mother yeast was born that still today comes, through minutian care, refreshed and used for the great leavened of Italo Vezzoli. The same treatments are also applied to the selection of raw materials. The result of a slow leavening of over 36 hours gives lightness to our panettone, the pronounced alveoli are the testimony. We are a crafted reality where the Master's Master's Hand is fundamental, every step is cared for by careful and vigilant hands that enclose this fantastic product starting from the first lights of dawn.