The ancient recipe demands that Panettone is made exclusively using natural sour dough, commonly known as “Mother Yeast”, a fermented dough made of water and wheat flour.
The microorganisms involved (mainly saccharomyces) are maintained following a rigorous procedure, and develop under conditions that are monitored continuously. 
Our Mother Yeast is a live organism that has been reproducing itself since 1964, the year our company was founded. It is in fact a real living organism that not only feeds on water and flour, but also "breathes" the air of the environment in which it lives, developing unique characteristics.
Using sour dough involves a process that requires great skills and a lot of care, so that small variations in the process can have a negative effect on the final quality of the product. Compared to other types of yeast, fermentation takes place in a much more gradual manner, requires many more hours but gives the possibility to obtain a product with much better characteristics.
The product obtained in this way is in fact a Panettone characterized by an extremely soft dough, with a typical porous texture, with a more pleasant and characteristic flavour.
Finally, thanks to the transformation of complex organic molecules into simpler ones due to the action of the micro-organisms in the dough, the product is easier to digest and lasts much longer, without using any preservative.