It starts with preparing a starter dough, which then must be allowed to rest for some time. After adding other ingredients, the dough is transferred into the typical panettone baking paper mould, in which it rests again before being placed in the oven. After baking, the now airy golden-brown panettone is hung upside down from a kind of rail and dried for some six hours. Why upside down? So that the loaf doesn't collapse under its own weight and lose its airy character. The making of the dough, the key to the taste, is every confectioner's closely guarded secret. Finally, the heavenly-smelling loaves are attractively packaged and displayed in the shops.