Carlo Strobbe is not only a master of panettone, but a perfectionist who is passionate about his craft and whose engineering degree has helped him achieve a "mathematically perfect" recipe. This year, his dedication and talent earned him two prestigious awards: Best Chocolate Panettone 2024 in Peru and Best Extra-European Chocolate Panettone 2024 at the Panettone World Cup in Milan, Italy. But how do you get to create the best panettone? According to Carlo, the secret lies in three fundamental pillars: the management of the sourdough, the balance of the recipe and the control of each phase of the process. The Basis: Sourdough Management Sourdough is the soul of a good panettone. Carlo explains that keeping it alive and healthy requires a daily commitment. This natural ferment needs to be fed with flour and water, in a process that takes months of constant care. "If you start from scratch, you need organic or rye flour, water, and a lot of patience. The initial fermentation process takes days, but achieving a mature and balanced sourdough for a panettone can take up to three months," explains Carlo. Care involves two daily refreshments to feed the sourdough: one hot and one cold. During the day, Carlo feeds the dough while maintaining warm temperatures (26-28°C), and at night at cooler temperatures (16-18°C). This careful balance ensures the correct interaction between yeast and bacteria, which is essential for optimal fermentation. "Every day, without exception, I'm home at 5:30 a.m. to start the first soda. It's a job that requires discipline, but if the sourdough isn't right, you have nothing," Carlo emphasizes. The Perfect Balance: The Recipe Once the sourdough has been mastered, the next step is the recipe. Carlo stresses that a panettone must meet strict standards defined by the Italian disciplinarian: minimum proportions of yolks, butter, hydration and inclusions (such as chocolate or candied fruit). Carlo spent a full year perfecting his recipe. "I read books, experimented and adjusted every detail to achieve the perfect balance. Chocolate panettone is especially challenging because cocoa tends to destructure the dough. Finding that balance between flavor, aroma, texture and structure was a real challenge." The key, according to Carlo, is consistency: "Every day I thought about how to improve. There is always a detail to adjust, a new idea to try." The Technique: Kneading and Fermentation Kneading is another crucial stage. As an engineer, Carlo applies scientific principles to ensure precision and consistency. "I have everything measured. If something goes wrong, I can identify where the mistake was and correct it. This is not something you can do by eye; every second and degree counts." Fermentation, meanwhile, determines the texture and volume of the panettone. According to Carlo, there are many ways to ferment, but each one affects the final result. For this reason, strict control of time and temperature is essential. Perfection in Every Detail The process of making a panettone is complex and exhausting. Each stage, from sourdough to baking, can take up to four days. Any mistake, no matter how small it may seem, can ruin the product. Carlo tells us, "It's so demanding that even noise can throw you off your concentration. You need to be completely focused." Despite the challenges, Carlo sees the creation of panettone as an art and a science that you never quite master: "Panettone always teaches you something new. You can never take it for granted that you know everything." The Outcome of Excellence Carlo Strobbe's awards are not only a recognition of his skill, but also of his unwavering passion and dedication. His panettone is not just a masterpiece; it is the result of years of study, practice and love for an art that demands the best from those who practice it. With his success, Carlo has raised the standards of panettone in Peru, demonstrating that perfection is found in the details and in the constant search for excellence.