EASTER AT CASA MAINA
With us, Easter has the scent of long-standing family traditions, combined with the passion and creativity of our Master Pastry Chefs.
That's why every year, Easter at Casa Maina is a delightful surprise: authentic, rich in emotions, and full of discoveries. Celebrate the sweetest time of spring with us, let yourself be enveloped by the magic of traditional recipes, and explore the irresistible new creations we've prepared for you!
PASSION FOR QUALITY
The ancient recipe demands that Panettone is made exclusively using natural sour dough, commonly known as Mother Yeast, a fermented dough made of water and wheat flour.
Maina’s Mother Yeast is a live organism that has been reproducing itself since 1964, the year our company was founded, and it is daily worked by our confectioners following a very complex and delicate process.
Maina’s Mother Yeast is a live organism that has been reproducing itself since 1964, the year our company was founded, and it is daily worked by our confectioners following a very complex and delicate process.
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IN RESPECT
OF TIME
More than 60 long hours of processing, exactly the same time needed by the pastry chef a century ago and beyond: in this way, despite the high technology and automation used, from the beginning of the yeast’s preparation to the final packing of the product, very slowly, our panettones are made, masterpieces of quality, fragrance and moistness.
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GOOD THINGS TAKE YOU FAR,
WELCOME TO OUR HOME