Straight from Italy comes the Authentic Panettone Il Pandoro di Milano Vergani , a super fluffy brioche, made with high quality butter and fresh egg yolks. Traditional recipe from Verona, in 1 Kg format!
This pandoro has been made by Vergani , a specialist in panettone and brioche from Northern Italy, where the traditional recipes for these typical Italian desserts come from, and are already popular all over the world. It is extremely spongy and has a delicate vanilla flavour , in a light nuance, but which combines deliciously with the eggy flavour of the dough that diners with the most refined palates will appreciate.
Enjoy this cake during the Christmas holidays, it is a must on any table! It is a cake that will always make you look good, and that is loved by everyone due to its softness and easy combination: as is tradition, it is a brioche without filling, presented only with sugar or with chocolate, you will follow the most authentic tradition and you will enjoy your moment in every bite.
What you should know
Angelo Vergani became considered in Milan in 1944 as the first specialist of authentic Milanese Panettone , and maintains the original recipe in this classic Panettone coming directly from Italy !
As you read it: in 1944, the young Angelo Vergani became very popular and appreciated. among his fellow Italian citizens for offering the world the true and authentic taste of the dessert that represents Milan, the panettone. Thus, his bakery, Vergani, specialized in the production of the authentic Milanese Panettone and that same recipe is the one that has been inherited and maintained since its beginnings and the one that takes shape in this classic Italian panettone coming directly from Milan.
Making panettone is an art, and since 1944 Vergani has always been faithful to its ancient recipes, to offer the true and authentic flavour of this brioche-like and nuanced sponge cake that we call panettone. From using the ingredients, always natural and specifically chosen, to the preparation technique, Everything has been inherited and remains as it was in 1944.
Characteristics
- Format: 1 Kg.
- The package contains a 50g sachet of icing sugar, so you can sprinkle the pandoro with sugar just before bringing it to the table.
- It comes wrapped in beautiful paper and decorated with an elegant blue ribbon, perfect for giving as a gift.
- It is perfect to give as a gift , to surprise, to take with you and make a good impression when you are a guest or to bring out on your table when you are the one who has guests or you want to make your family fall in love.
- Traditional recipe from Verona.
In case you didn't know
Panettone and pandoro are both typical Italian sweets that have become world famous. They are often confused or thought to be the same thing, and although they are both very soft brioche-type sweet doughs, they have significant differences in both their recipe and their origin that give each one a unique character, namely:
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Panettone It is a dome-shaped bun (it is hung upside down for its final resting and usually reaches a height of about 12-15 cm), with a brioche-type dough made with sourdough, eggs, butter and sugar. It can be unfilled or contain candied fruit, raisins or chocolate. It is especially typical of Milan and although its fame and popularity is present throughout Italy on Christmas tables, its fame has crossed borders and become popular throughout the world.
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The pandoro It is also a brioche-type dough, but it is prepared predominantly with eggs and vanilla (it is the quantity of eggs that gives it a characteristic yellowish colour to its interior), as well as flour, sugar, butter, cocoa butter and yeast. Therefore, it has a more buttery texture than panettone and is traditionally made in a truncated cone shape with a star-shaped relief (normally an eight-pointed star). Its main peculiarity is that it is not filled (it is purely brioche), and it is usually presented sprinkled with a good amount of icing sugar or chocolate. Its appearance is recorded on 14 October 1894 in Verona.
To talk about the Panettone Vergani house is to talk about the history of a family business that has been producing Panettones for seven decades in Milan. Since 1944, when Angelo Vergani started his own pastry shop in the middle of the World War (driven by his passion for the art of pastry making at a time when no one could afford to start a business), his recipe has been preserved until today and Vergani continues to make his panettone and pandoro following the original, typical Milanese recipe.
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