Dolci Di Romeo’s line of confectionary products is obtained exclusively with “yeast mother”. Production takes place a few kilometres from Verona. Raw Panettone are stored for at least 7 hours in special climate chambers in a controlled environment with a temperature of 34°C and humidity of 60% to foster further leavening. In the meantime, adequate controls – like baking tests – take place to monitor the development of the dough. The leavening is considered appropriate when raw Panettone grows up to the upper edge of the fluted paper case.