Scarpato

Scarpato uses only natural yeast from white mother, handed down from 1888 and refreshed every day of the year by their chefs, with the addition of water and flour, to always give new nourishment to microorganisms that release natural components and create the rising of the dough. In Confectionery Scarpato, making panettone requires three days. Three days of calm, patience, care and respect of natural cycles.