La Panetteria Nascosta nel Borgo Medievale che Produce Panettoni 100% Artigianali!

La Panetteria Nascosta nel Borgo Medievale che Produce Panettoni 100% Artigianali!

We’ll bake the panettone in a wood-fired oven. This oven here is very old. Making panettone gives me great satisfaction! In this video, you’ll discover how panettone is made, from the dough to baking in a 19th-century wood-fired oven! A true gem of Italian food! A bakery hidden in the valleys of northern Italy in Piedmont. Now, Mattia, start kneading! There are three types of panettone dough to make, and let’s start with the biga! It’s a simple strong flour, and I use “type 1” flour, which is very strong. 25 g of yeast, fresh brewer’s yeast. Here’s the biga. The water needs to be a little warm because we need the biga ready within an hour. 400 g. Now I’m going to make the biga. We’ve already added the yeast, the flour is there, let’s start mixing. I think it takes about ten minutes to make the biga properly. It usually needs to be a little stiffer, so I set aside a little water and then, once it’s started to knead well and absorbed the yeast, I close the dough and add the last bit of water. You always need to start with a slightly stiffer dough. Now that it’s taking shape, it means the gluten is starting to do its job. It’s just a matter of waiting for it to absorb all the water, so let’s wait. With this amount, I think—since I’ve run out of them at the store— I’ll make 20, some 750g and some 500g. When it’s nice and smooth and chewy, the biga is ready. It’s almost ready. You’ll see it’s slowly gaining strength. Now I’ll give it another two or three turns. The panettone dough needs to rise for several hours. It’ll be quite soft because we’ll be adding the butter and eggs later, so it needs to be elastic, otherwise it’ll lose its structure. There you go, finished! Here’s the biga. I’ll wet it a little with water, just enough to keep it from forming a crust. Then I’ll add a cloth, a nylon sheet, and another cloth. We’ve finished the biga, and now we’re setting up the second dough. Here’s the flour, sugar, and butter for the second dough, so let’s go! I put the eggs in a warm place first; they’re a bit warm now, so I’ll just crack them open. The difference between this panettone and the industrial one? I honestly don’t know much about industrial panettone. The strength of artisanal production, that is, working by hand, is that machines can’t do certain things that the hand can do, like cracking eggs and choosing the best ones. In factories, they definitely don’t crack eggs by hand! Now I’ll put it here in the warm room… Since we have little time between the first two batches of dough, we have to play with the temperature to increase it. However, with the third and final batch, it will rise for a long time and we’ll have to play with the temperature to decrease it, so I keep the flour for the last batch in the cold. We prepare the third batch. I have to break the eggs and separate the egg whites from the yolks. In the last batch, we only add the yolk. The process here is very traditional; we follow only hand-me-down recipes, with very little machinery, everything is done by hand. We have a wood-fired oven that dates back to the 1800s. I’ve been doing this job for 12 years now. I started with my father in this shop for three years, then I gained experience abroad in Australia and worked as a baker for eight months. When I returned to Italy, I took a gourmet course for bakers, then I also did an internship with a very talented artisan in Cuneo. Then I came here, took over the business from my father, and I’ve been here for nine years. Now that we’ve separated the red from the white, I’m going to make the icing with the white. I make the panettone icing with amaretti biscuits. We take the amaretti biscuits and crumble them by hand. I do everything by hand, without any kind of preparation, just artisanal biscuits. I mix the panettone dough on Sundays, then bake them on Mondays, even though those are my days off, but that way I can make them well and with the necessary love. Now let’s leave the biscuits to macerate. They soak until we get a nice glaze. We’ll bake the panettone in the 19th-century wood-fired oven, which is our flagship; we bake everything in that oven! Now the biga is ready after about an hour; here’s the result: it’s practically doubled in volume, maybe even a little more. Now we put the second dough down and turn the machine on. The biga’s elasticity is lovely. Let’s turn it on for 10 minutes. Okay, we’re done with the second dough; there it is, nice and elastic! This one’s going to rise now. So, let’s put it in the other room somewhere warm. After 2 hours, the glaze is already made. I stir it every now and then, and tomorrow before baking, you’ll see how nice it is. Let’s make the third and final dough. The temperature is a little cooler because the dough will heat up later. Egg yolks, add 1 liter of cold water. You don’t have to add all the water at once, especially for the last dough, because as I said before, the dough must always be compact. My father used to help me make panettone, but I’ve been making it myself for three years now , and now I’ve gotten the hang of it; I like it. It gives me great satisfaction because they come out beautiful and delicious; it’s very satisfying. Now I add the second dough; it’s almost like a second biga, because it’s a leavened dough, and it’s nice and elastic. Since the biga is elastic, the third dough gradually compacts, and then becomes chewy again. It will remain a little softer than the first because the last dough is softer. This one is “orange paste,” which we then add; it’s a very natural orange zest flavor. I like my job, but it’s a job that not everyone would enjoy, I think. Partly because of the hours and the lifestyle. It’s difficult for someone to fall in love with the baker’s schedule, but it keeps me busy all day. I work 12 hours a day, so I should have 12 free hours a day, but then I’m limited because I have to come and check the dough all the time. The dough is nice and strong, and when I see it so well formed, it gives me satisfaction. Making panettone is something that gives me that kind of satisfaction. Now I’m adding the orange paste, a little at a time here too. Now there’s the butter, which is in cream form; it needs to be lukewarm. It shouldn’t be too runny, it shouldn’t be too hard, it should be more or less creamy. I always add a little at a time. It’s coming out well, very well! We need to add the natural flavors now; it’s the right time to do it. I’ll start with the panettone flavoring, orange flavoring, and vanilla flavoring (all natural). I’ll add a little more honey, which is good and then it’s natural. Let’s stir it a little and then add the last bit of water, a little at a time . Okay, I’ve added all the water, it’s nice and elastic. That’s just right. It’s strong, see? Let’s move the dough to the other mixer. This mixer provides just the right amount of oxygen. I turn it on… Let’s go! When it’s nice and elastic, it’s also beautiful to look at. I think, “I’m going to enjoy the show.” It’s incorporating oxygen, which is crucial for leavening, for creating the “bubble” inside the dough. You know, when you cut bread or panettone, you see those bubbles. With this mixer, you get that effect. This is the plain “orange paste” from before, but it’s cubed. Here are the raisins, which I’ve already moistened. I added the water a little at a time, mixed them in, and now they’re soft. They’re lovely, sweet, and tasty. Don’t knead them for too long because that would ruin the dough. We wait until it’s just right, until it’s all mixed together, and then we remove them . The dough is finished. It’s good. This part is really lovely to enjoy. I like it, I don’t know about you!? Here’s our panettone dough, very elastic. You can see it’s very elastic, you can stretch it. I’ll put down a cloth and a layer of nylon. The temperature is just right down here, so what do we need? I’ll put down another cloth. It will rise until 6:00 tomorrow morning, then at 6:10 we’ll make the small loaves. It’s 5:45 in the morning and we can’t wait to see how the dough holds up! This wood is for the bicentennial oven; it’s 100% beech. They told me it’s the best, so I only use this. Let’s fire up the wood-fired oven… It’s been 8 hours since last night and the dough has almost tripled in volume. It practically falls down on its own… We’ll make them 750g, but we need to factor in the icing, so I’ll keep the weight at 640g. It takes a bit of an expert hand to do this because the dough is very soft. I compact them well and then I put them into the loaves. Now that we’ve done that, let’s wait a bit. We should get to about 160°C, then if you leave it still, it will settle a bit, it will go down a bit. I’d like to bake them at 140°C more or less, but it’s all relative. I make the balls like this. First I weigh them and roll them, and now after they’ve rested, I roll them again. Next Sunday is the Christmas market, which was brought forward this year. I’m making these panettone for the market in town. I put them in the molds. There you go. I let them rest for a few hours in the warm room. The oven makes flames, crazy! After an hour or so, they start to rise. I make these myself… These here are all the artisanal biscuits made here and baked in a wood-fired oven. We have the “biscotti di meliga” (corn biscuits), the best-selling, the “fetta rusks”, the “novarini”, then the “anicini” (anicini) which are very good for dipping , and the “gallette” (gallette) both classic and whole wheat. After 6 hours, it’s time to bake! I added a little sugar to the glaze, now I’m checking the consistency— it’s a great glaze! Many people use pre-packaged glazes, which are already ready-made, but we make our own from scratch . A generous dusting of powdered sugar and off we go! Then we put it in the oven. The oven is currently at 140°C, but sometimes I keep it a little hotter, but in this case, we have fewer panettoni, so this temperature is fine. Then we’ll see if we got it right! Done! It only takes half an hour, but we’ll take a look in 20 minutes. We’re in the historic village of Verzuolo (CN), in the medieval part. In the pre-Napoleonic era, there were no bakers, but there was a “community oven” that was heated in shifts, and then everyone would come here to the oven with their own things to bake, like bread. During the Napoleonic era, regularly registered businesses emerged, the first real baker, we know, was registered three generations before mine, up to my grandfather, and then there was the owner who worked here even before my grandfather. This first owner already had his grandfather who worked here, so we have six generations, so this bakery here is very old, we estimate it dates back to around 1800. So far, the result is beautiful, barring any unforeseen circumstances, but for now, it’s going well. Oh, just a few more minutes… We need to be careful or else they’ll deflate. IF YOU WANT MORE CONTENT LIKE THIS, SUPPORT US AT THE COST OF A COFFEE AND YOU’LL GET EXCLUSIVE BENEFITS. THE LINK IS IN THE DESCRIPTION, THANK YOU! The panettone is placed upside down to prevent it from deflating. Mattia is a skilled baker who keeps the Italian culinary tradition alive. If you’d like to buy his products, let us know in the comments! He does it all himself, a true craftsman and Italian hero 🇮🇹 We’ll see the final result soon! We baked it 10 hours ago and it’s beautiful! The alveolus is clearly visible, so the result is very good and the color is excellent.

▶▶ ATTIVA I SOTTOTITOLI NELLA TUA LINGUA [CC] ◀◀
🏠 Name: “El Panatè dla Vila”
📍Indirizzo: Via al Castello 94, Verzuolo (CN), ITALIA

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▶▶Capitoli video:
00:00 Cosa vedrai nel video [Introduzione]
00:31 Panoramica locale nel borgo antico medievale
01:01 Primo impasto panettone [Biga]
04:15 Secondo Impasto panettone
05:23 Terzo impasto panettone
15:37 Estrazione impasto [Super elastico]
17:50 Preparazione forno del 1800 e creazione palline impasto
22:00 Panetti nelle forme e lievitazione
23:22 Mattia ci mostra alcune creazioni con il forno a legna (100% ARTIGIANALE)
23 41 Cottura panettoni in forno del 1800 [ESPERIENZA UNICA]

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Noi di Greataly Food ti portiamo da Mattia Gozzarino, giovane panificatore e proprietario di “El panatè dla Vila”, una vera gemma nascosta nel cuore del Nord Italia!
Questa panetteria storica si trova in un incantevole borgo medievale di un paesino, Verzuolo (in provincia di Cuneo), incastonato tra le valli ai piedi delle montagne piemontesi. Un luogo fuori dal tempo che custodisce una tradizione incredibile.
Abbiamo avuto il privilegio di assistere a tutto il processo di creazione del loro panettone artigianale, un’opera d’arte unica: dall’inizio del primo impasto fino alla magia finale!
Guarda il viaggio completo dei 3 impasti in sequenza che portano alla perfetta lievitazione di questo capolavoro. Scoprirai la selezione maniacale di ingredienti di prima qualità e l’amore che si nasconde dietro ogni fase.
Ma il vero segreto? La cottura! Il loro panettone artigianale viene sfornato in un monumentale forno a legna originale risalente al 1800! Il calore centenario di questo forno conferisce un aroma e una consistenza che non potrai trovare altrove.
È il vero Panettone Artigianale al 100%! Non perderti la storia, il luogo e la passione di “El panatè dla Vila”.

#panettone #panettoneartigianale #fornoalegna #fornoantico #Verzuolo #Cuneo #Piemonte #greatalyfood #borghitalia #gemmanascosta #fooddoc #impastopanettone