Cheese Panettone

36-hour natural leavening. The leavened cake that breaks the rules.

The same artisan dough with 36-hour natural leavening and sourdough starter, the same process, the same care — but with no sugar, no raisins, no boundaries. In place of sweetness: selected cheese, worked into the dough until it becomes structure itself. The result is what you see in the cross-section: an open, fibrous crumb, almost unreal for a savoury leavened cake. A panettone you do not expect, and do not forget.

No chemical leavening. No artificial flavourings. Only time, craftsmanship and the same slow leavening that turns any dough into something extraordinary. The softness is real, the lightness is real, and the cheese comes through in every bite without ever weighing you down.

For those who love to surprise — and to be surprised.