Since 2002 Paolo Bonaga, great-grandson of Paolo Atti, has introduced the art of preparing traditional panettone with sourdough, a type of yeast that was born 60 years ago with an expert pastry chef from Val d'Aosta who is still alive, with no preservatives nor chemical additives.
Since then, panettone is produced with various flavours all the year round, in great demand by connoisseurs of genuine food.