Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first effort was unorthodox, using an array of resources as well as it giving it a French approach, such as Thomas-Treffi Chambelland founder of the L'ecole international de boulangerie's book on bread, levain and more. I've relished using his set of books, even if I have to translate sporadically on google. This foray into panettone made the mystery and secrets of this art so easy to do even in French.