Easter at Casa Maina

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Passion for quality, respect of time and tradition

These are the three main values on which we founded and we still continue to base the way we work.

Mother yeast tradition

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.

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We give quality all the time it deserves

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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Le uova

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A great family tradition

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Maina today - Maina - Dolci di Natale e di Pasqua: Panettoni, Pandoro, Colombe e Torte

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