😍Pan Tramvai is an institution of the Lombard tradition! Preparing it at home is very simple, the recipe:🥰

1️⃣For the biga: mix flour, water and brewer’s yeast in a bowl. Cover and let rise for 16-18 hours.
2️⃣Preparation of raisins: Soak the raisins in warm water for at least 30 minutes. Afterwards, squeeze it and keep it aside.
3️⃣Gather the flour in a bowl, add the biga, then pour the water.
4️⃣Add the chopped butter and the pinch of salt. Knead with your hands until you get a soft and smooth dough.
5️⃣Flattify the dough and distribute the raisins in the center.
6️⃣Close the sides of the dough, starting from the long ones and then from the short ones. Get hymbleds down quickly.
7️⃣Divide the dough into two equal parts and form two ptoied. Transfer them to an infarinated pan and let rise until the volume doubles.
8️⃣After rising, roll out the loaves in a rectangle, bent in the book and close the flaps towards the center. Rolled to form elongated cellos.
9️⃣Let rise for 30 minutes. Then transfer the loaves on a baking tray lined with parchment paper.
🔟Bake in a static oven at 250 degrees for about 35 minutes, until golden brown.
1️⃣1️⃣Remove from the oven and let it cool. Then cut into slices and taste!