Masterclass: Panettone with Chef Lorenzo Pozzi - Saturday, November 14, 2026

Masterclass: Panettone with Chef Lorenzo Pozzi

Saturday, November 14th | From 09:30 AM to 02:00 PM

The great leavened festive cake will hold no more secrets. A unique Masterclass to master the chemistry of sourdough, the precise management of doughs, and the perfect rounding, guided by the expertise of Chef Lorenzo Pozzi.

Artisanal panettone is not just a simple recipe: it is a challenge against time, temperatures, and the physics of ingredients. It is the king of Italian pastry, a microcosm of precision where every single gram of butter and every minute of leavening determine success or failure.

If you have always wanted to bake a panettone with a perfect dome, incredibly soft and fragrant, this Masterclass is your turning point. On Saturday, November 14th, the Atelier opens its doors for an elite training experience to reveal the complex engineering behind the great Christmas leavened cake.

🎓 The Technical Journey: What You Will Experience in Class

Alongside Chef Lorenzo Pozzi (member of the Sourdough Academy and former brigade of Chef Antonino Cannavacciuolo), you will embark on a true scientific and practical journey through all the production phases of traditional panettone:

• The Soul of Sourdough: We will deeply understand the management, refreshing, and biochemistry of live sourdough, analyzing the structural differences compared to common brewer's yeast.

• The Engineering of Two Doughs: We will study step by step the creation of the first dough, the secrets of overnight resting, and the delicate management of the second dough.

• The Geometry of Additions: You will learn the crucial technique for incorporating fats, sugars, and suspensions (egg yolks, butter, flavorings, candied fruit, and chocolate) without stressing or breaking the gluten network.

• Manipulation and Shaping: From the manual technique of rounding to give strength and structure to the dough, up to monitoring the perfect proofing point before baking.

• Baking and Thermal Shock: We will learn how to read the core temperature with a probe thermometer, manage development in the oven, and understand the importance of upside-down resting to preserve the crumb structure.

• Preservation: All the professional tricks to keep panettone soft, stringy, and fragrant over time in a completely natural way.

🎄 The Practical Result

During the Masterclass, we will create the true Traditional Panettone. You won't just watch the instructor work: you will experience firsthand the consistency of structured dough and learn the movements of great leavened cake masters.

✨ The Atelier Experience

The Masterclass is limited to just 20 participants around our Communal Island to ensure direct and constant interaction with the Chef. At the end of the technical session, we will share a savory Light Lunch offered by the Atelier, a perfect moment for discussion, exchanging tips, and asking questions to the instructor.

Included in the participation fee:

• Technical handout with the Chef's exclusive recipe.

• The traditional Panettone made during the day.

• Final communal lunch.

Spaces are very limited to ensure the high quality of the training. Book your spot at the Communal Island now.