It is said that the panettone is the most important expression of the confectionary tradtion of Milan, Italy. The respect that the Tre Marie company brings to this ancient recipe is unsurpassed. Three days of leavening, 8 hours of slow-paced cooling, and then the cutting of the star made by hand on the surface, a symbolic tradition that stems from the cutting of a cross made on bread as a symbol of blessing a daily food.
The panettone dough of Tre Marie is soft and fragrant enriched with simple ingredients like raisins, orange peels, and cubes of candied citron. The most important ingredient however is what the company refers to as the "mother" yeast. The "mother" is a mixture of live micro-organisms that regenerate spontaneously, day after day. It is guarded very safely as this is the key to the recipe and dough.