On 15 March, as part of InterSICOP LIVEConnect, Jose Romero gave the presentation “Panettone. All the secrets for making a product that is all the rage throughout Spain”.
A trained chef, he is a versatile professional who knows how to move seamlessly between cooking and baking. Lecturer at the Barcelona Gremio Pastry School (EPGB), he is one of Spain’s specialists in panettone, as he demonstrated in this session. A technical seminar during which, as well as sharing his recipe for colomba with candied orange, he shared tips on preparing and conserving sourdough, turning it from liquid to solid, remove acidity from the yeast and selecting the best oven temperature.