Panettone purists say chocolate and cherries are fine
It’s 4:30 a.m. in the brightly lit basement kitchen of Pasticceria Walter Musco pastry shop in southern Rome, and the arms of a large mixer are spinning at full speed – beating, twisting and stretching a huge ball of brown dough. Young chefs rush in, poking their noses into the machine to check the dough … Read more
