Panettone is a passion and the Mount Everest of all baking. I first encountered this delicious creation forty years ago and have been a big fan ever since. I have been fortunate that I have been able to apply my baking knowledge and learn lots more from three Italian masters themselves, Dario Bertarini, Piergiorgio Giorilli and Ezio Marinato. I will be forever grateful. I have been able to visit Italy and work with some of the best Italian Bakers on the planet. They have shared their knowledge generously over the years and have got me to where I am today as a competent Panettone baker. Other English speaking collaborators include my dear friends Wayne Caddy and William Woo, all of whom are passionate about Panettone. There is very little text in English on the topic, so this short book is a look behind the scenes, setting the stage and understanding not only an Italian masterpiece, but the ingredients used; Lievito Madre and Italian flour. I give a detailed explanation of the Italian flour classification system in use today.Life is about lifelong learning, especially in a bakery. There is simply so much to learn, so much to improve, and so much to innovate. Panettone has always been one of my favourite fermented goods and my must-have Christmas item. I have made Panettone many times and even attended a course by famous Italian Baker Ezio Marinato. There is still so much to learn and improve. I bit the bullet and decided to spend my recovery following minor surgery in Italy to peruse the secrets of Panettone making. I contacted an old friend and made plans to immerse myself in an Italian bakery for a couple of days. I would travel to Bakery Bertarini for the opportunity to work one on one with a true gentleman and Panettone master. I could not wait!