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Coppa del Mondo del Panettone
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"Successfully making an artisanal panettone require 48 hours of patience, an Olympic winning lievito madre, impeccable stress management, meticulousness in the face of technical challenges, step-by-step attention to detail, plus a whole lot of humility, love, and desire to share this extraordinary brioche, known to be one of the world’s most difficult baked goods to make." Éric Goeury & Anthony Daniele

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