In 1944, Angelo Vergani became considered in Milan as the first specialist of authentic Milanese Panettone , and he maintains the original recipe in this classic Panettone coming straight from Italy !
As you read: in 1944, young Angelo Vergani became very popular and appreciated among his fellow Italians 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 is kept just as it was in 1944. That is why, if you want to follow the tradition and surprise your friends and loved ones this Christmas, the delicious classic Vergani panettone cannot be missing from your table!
Characteristics
- Soft and delicate brioche, wider than it is tall, filled with raisins and candied fruit.
- Made in the ancient Milanese tradition, it includes other flavours and spices, such as anise, orange and other classics of traditional panettone.
- Original recipe by Angelo Vergani, created in 1944.
- Made in Milan, in the Panettone Vergani house.
- Weight: 1 Kg.
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.
- 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.
