A Taste of Italy, from My Kitchen to Yours

I was lucky enough to live in Italy for six wonderful years and it’s safe to say, the experience left a lasting impression! Life there revolved around fresh, seasonal produce and simple dishes that allowed every flavour to shine. And when Christmas came around, shops and markets brimmed with beautiful panettone from producers big and small. Each one was unique - some traditional, others daringly different - and gifting a panettone to family and friends became a cherished symbol of the festive season.

But with my background in food and nutrition, I soon discovered a challenge. Despite the abundance, it was surprisingly hard to find a true artisan panettone - one made without additives or preservatives. I adored the tradition of giving panettone, but couldn’t bring myself to buy one that didn’t live up to its pure, authentic roots. There was only one solution: bake my own!

Fast forward to October 2023, when I had the chance to train under a Panettone Maestro who had flown over from Italy to the Beam Baking Centre in Peterborough. Over three intensive days, a group of passionate bakers from around the world came together to master the art of creating and nurturing a pasta madre - the natural, fermented leavening dough that gives panettone its incredible texture, along with experimenting with a range of flavours that celebrate the time of year. By the end of the course, strangers had become friends, and we still share tips, triumphs, and troubleshooting stories daily. It turns out, panettone truly is one of the most challenging bakes in the world!

Today, after several years of dedication (and virtually daily care of my pasta madre), I’m so proud of the naturally leavened panettone coming out of the kitchen. Every bake is free from additives and preservatives, crafted with premium Italian flours, homemade flavoured pastes and hand-candied peel. Each one represents tradition, patience and a whole lot of heart.

There are still the occasional bumps along the way - that’s the beauty of natural fermentation - but when I see those golden domes hanging upside down in the kitchen at Weston Farm, I can’t help but smile. And when my friends from Lake Garda see what’s being baked here in the UK, their response is always the same: “Brava!”

Pre-Orders

Each Christmas and Easter, I bring a little piece of Italy to the kitchen at Weston Farm - handmade panettone that celebrates craftsmanship, integrity and joy in every slice. The crumb is light, the flavour lingers and each bake is perfect for sharing (in my humble opinion).

I bake throughout the weeks leading up to each of the public holidays, staggering orders via the online shop.