Panettone:scalpare or scalping technique
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Scalpare - or scalping, is an Italian word used to describe the technique of cutting Panettone before baking it. Using a sharp blade, the Panettone is cut in a cross, then each portion of dough either side of the incision is stretched and sliced just under the skin. The slicing of the dough just under the surface allows the Panettone to achieve its maximum volume when placed in the oven. This video was made in my dear friend Dario's bakery, Bakery Bertarini in Lumbrugo Italy when I travelled there in 2018 to study Panettone production.
Griffin, James. A. (2020). Scalpare: the technique of slicing panettone before baking. Dublin: Technological University Dublin. doi:10.21427/fx6d-fv49