Using rich and creamy lemon marmalade and local limoncello liqueur crafted from the renowned Sorrento lemons on the Amalfi coast along with his 40 year old natural mother yeast and the highest quality ingredients, Beniamino handmakes each artisan panettone for Seggiano in his bakery in Lake Garda. He carefully works the dough three times before proofing and gently baking, with each delicious panettone taking 40 hours to make