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This Panettone, which translates to ‘big bread,’ is a sweet, dome shaped loaf made with mother yeast that takes at least 30 hours to rise, then is filled with a generous helping of candied fruit and raisins.
In 1795, Maestro Tommaso Muzzi opened small pastry shop in the heart of Foligno, a town in central Umbria. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes.
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