Enjoyed around the world for the Christmas and New Year’s holiday, Panettone is the most iconic fruit flavored bread all over Italy, finding its roots in Lombardia region. The traditional preparation is made with Lievito madre (stiff levain 50% hydration) and multi day stages of mixing and proofing to achieve the characteristic light and tender crumb. In this 6 hours workshop with Grazia, we will prepare the final dough of traditional Panettone, we will look at the peculiarity of the stiff Levain (Lievito madre). We will learn how to prepare our stiff starter for Panettone dough and we will make faster so called «Modernist» version with dry yeast. A very enjoyable amateur cooking course for all those who wants to learn how to deal with Lievito madre and make these traditional Italian cakes on their own in an easy and fun atmosphere.