1Begin by preparing the dried fruits and nuts. Coarsely chop the dried figs, candied orange peel, and candied citron peel. Roughly chop the walnuts and blanched almonds, reserving some blanched almonds and walnuts for decoration later. Place the chopped dried figs, golden raisins, candied orange peel, candied citron peel, chopped walnuts, and pine nuts in a large bowl. Pour the grappa over them, add the cinnamon powder and ground cloves, and mix well. Let this mixture macerate for at least 2 hours, or preferably overnight, stirring occasionally.
2In a small bowl, crumble the fresh yeast and dissolve it in 50 grams of lukewarm whole milk, adding a pinch of granulated sugar. Let it rest for 10 minutes until foamy.
3In a large mixing bowl or stand mixer, combine the 00 flour, remaining granulated sugar, fine sea salt, and lemon zest. Make a well in the center.
