Dacasto
Dacasto believes in three philosophy: only natural sourdough, careful considerations of ingredients
Dacasto believes in three philosophy: only natural sourdough, careful considerations of ingredients and long and slow manufacturing.
Natural Sourdough means natural sourdough in purity. The natural yeast has to be nourished every day with mixture of flour and water (commonly called Refreshments), at regular intervals of 4 hours, day by day, each day of the year. This results in the unique lightness, with the lasting tenderness and with the highest digestibility of all their Natural Panettoni.
The ingredients Dacasto uses come from countries where there are the best conditions to cultivate it: they don?t take into consideration other situations.
Waiting unhurriedly for the perfect rising and cooling of Panettoni (at room temperature and upside down) gives as a result over two days of work to produce every single Panettone. Production techniques which are by now unusual, processing time and wait which can?t be respected by large-scale industries become not only distinguishing elements but they also form the basis of their true and authentic artisanship. In fact, Dacasto?s Panettone needs over 50 hours of working.
Natural Sourdough means natural sourdough in purity. The natural yeast has to be nourished every day with mixture of flour and water (commonly called Refreshments), at regular intervals of 4 hours, day by day, each day of the year. This results in the unique lightness, with the lasting tenderness and with the highest digestibility of all their Natural Panettoni.
The ingredients Dacasto uses come from countries where there are the best conditions to cultivate it: they don?t take into consideration other situations.
Waiting unhurriedly for the perfect rising and cooling of Panettoni (at room temperature and upside down) gives as a result over two days of work to produce every single Panettone. Production techniques which are by now unusual, processing time and wait which can?t be respected by large-scale industries become not only distinguishing elements but they also form the basis of their true and authentic artisanship. In fact, Dacasto?s Panettone needs over 50 hours of working.