A Flourishing Era in the Baking Industry
As the baking world continues to thrive with countless rising talents, champions from various fields showcase their skills through the century-old tradition of Panettone.
A new generation of young chefs pushes boundaries with creativity—crafting flavors that honor tradition while introducing bold new ideas that lead the latest trends.
The prestigious Italian flour mill, Molino Pasini, has invited Chef Alessandro Petito to exclusively develop the innovative flour Mille Bolle—literally translated as “a thousand bubbles.”
Panettone made with Mille Bolle displays energetic open crumb structures, remarkable elasticity, and an incredibly light texture that melts instantly in the mouth.
With a W value of 430, Mille Bolle offers exceptional water absorption and fat integration, allowing bakers to create Panettone with its signature ultra-large airy bubbles.
This new style of Italian Panettone has earned a fitting name: Bubble Panettone.
We invite you to experience this brand-new generation of Panettone craftsmanship.
｜Instructor｜
✦ Alessandro Petito ✦
Renowned Italian Pastry Chef
Founder of Petito in Castellanza (VA), established in 2019
Inventor of the Mille Bolle Bubble Panettone
Awards & Achievements
2017 Italian Pastry Vice-Champion — SIGEP
2017 Gold Medal — Best Chocolate Tart
2017 Gold Medal — Best Sugar Sculpture at SIGEP
2020 Gold Medal — Tenzone del Panettone
2022 Winner — Sugar Art Selection, Pastry World Cup Qualifier
2023 Bronze Medal — Coupe du Monde de la Pâtisserie (World Pastry Cup)
Chef Petito currently works worldwide as a Panettone consultant, including the United States, Italy, Spain, France, Russia, Ukraine, Poland, Greece, Switzerland, and more.
