With Lorenzo Pozzi, chef and pastry chef who loves great leavened products. In this lesson you will learn the theory and make the typical Meneghino panettone in practice, putting your hands in the dough to make it. The participants will work actively on the creation of a dough which they will then take home to complete the processing and cooking but at the same time, during the lesson we will complete and cook a dough previously prepared by our teacher so that at the end of the master class they will have the possibility of tasting a first artisanal panettone made on the spot paired with a glass of passito/moscato