Pasticceria Giotto

Padua (Veneto)

In Padua, the slow rhythm of sourdough and the skills of pastry-making. A craft passed on inside Due Palazzi prison.

A house, a craft, a story.

A slice of Giotto Panettone Classico with raisins and candied fruit. — The crumb of Panettone Classico, with raisins and candied fruit.

Three days. A soft, airy crumb.

Seventy-two hours of production, including twenty-four hours of natural rising, give Giotto’s panettone its soft, open crumb. The sourdough is worked in several stages, without rushing time.

The Classico brings together butter, raisins and candied fruit. Its fragrance arrives before the first bite. The house also makes savoury biscotti, bringing the same craft to aperitivo.

Natural sourdough
72 hours of production
24 hours of natural rising

The panettone from Padua's prison.

Since 2005, the Work Crossing cooperative has run a pastry workshop inside Due Palazzi prison in Padua. More than 200 people have trained there in the pastry trade, alongside professional master pastry chefs.

From preparing dough to packing the finished products, they learn the skills, organisation and standards of the trade. Practical training with a focus on reintegration through work.

The Padua prison panettone is judged at the table like any other: its box carries the distinctions of Gambero Rosso, Gastronauta and the Accademia Italiana della Cucina. Each slice also tells of a trade learned, and of a future being prepared.

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