Vincenzo Tiri is known for being in the Olympus of the greatest Italian pastry chefs.
He grew up in the family workshop between sourdough, flour, eggs, butter and sugar.
Working with renowned national and international pastry chefs, he gained the necessary experience to return to Acerenza and produce the best Panettone and Colomba in the world.
Over the years his leavened products have won numerous competitions, climbing the most important rankings in the sector obtaining numerous awards.
Winning in 2021 the prestigious World Pastry Star award, an international award dedicated to the world of pastry.
The 3-Phase Kneading Method
You can’t create something extraordinary with ordinary methods.
With this phrase Vincenzo Tiri challenged the Italian tradition of Panettone and Colomba, whose historical recipe includes only 2 stages of dough.
Thanks to the innovative revolutionary method with 3 phases of kneading and 72 hours of processing, Tiri has reinvented Panettone and Colomba, making them even softer, more digestible and fragrant.
1 DOUGH After having brought the sourdough to maturity with several long refreshments, we proceed to the first dough.
2 DOUGH As soon as the first dough has come to leavening, the other ingredients are added: fresh egg yolks, more sugar and butter.
3 DOUGH During the last dough is added to the previous one: flour, sugar, honey, eggs, vanilla bean and fruit or chocolate.
AFTER 72 HOURS During the third day of processing, after the cooking phase and the subsequent cooling that takes place for at least 16 hours upside down, the product is ready to be tasted.
wheat flour, caramel chocolate (29%) (cocoa butter, sugar, whole milk powder, skimmed milk powder, whey, emulsifier: soy lecithin, natural vanilla flavor), butter, sugar, category A fresh egg yolks from free-range hens, natural sourdough (wheat), orange paste (orange peel, glucose syrup, sugar), honey, salted caramel (5%) (sugar, milk, butter, salt), salt, malt, natural vanilla beans from Madagascar.