Part 2/7:
Pellegrino Artusi, often hailed as the Father of Italian Cuisine, features in this culinary exploration primarily due to his notable recipe, Panettone Marietta. While the book “La Scienza in Cucina: L'Arte di Mangiar Bene" is not contentious, the specific recipe raises eyebrows as it diverges from tradition by omitting yeast. Typically, making authentic panettone is a labor of love, requiring up to three days of careful rising and baking. However, Artusi's approach is markedly different, presumably due to his desire for efficiency.