Angelo Vergani came to be considered in Milan, in 1944, as the first specialist of the authentic Milanese Panettone, and he keeps the original recipe in this classic Panettone straight from Italy!
Just as you read: in 1944, the young Angelo Vergani became very popular and appreciated among his Italian fellow citizens for offering the world the true and authentic flavor of the dessert that represents Milan, the panettone. Thus, his bakery, Vergani, specialized in producing the authentic Milanese Panettone and that very recipe has been inherited and maintained since its beginnings and is 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 old recipes, to offer the true and authentic flavor of this brioche cake full of nuances that we call panettone. From using ingredients, always natural and specifically chosen, to the preparation technique, everything has been inherited and remains just as it was done in 1944.
Features
- Soft and delicate brioche, wider than tall, filled with figs, dates, and walnuts.
- The base of the panettone has been made following the ancient Milanese tradition.
- Original panettone recipe by Angelo Vergani, created in 1944.
- Made in Milan, at the Panettone Vergani house.
- Weight: 750 g.
- Presented in beautiful decorated paper and a rustic string.
- It is perfect both for gifting and for serving at the table as a dessert with family and friends.
In case you didn’t know
The panettone and the pandoro are both typical Italian sweets that have gained worldwide fame. They are often confused or thought to be the same, and while both are very soft brioche-type doughs, they have significant differences in their recipe and origin, which give each a unique character, namely:
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Panettone is a dome-shaped bun (it is hung upside down for its final rest 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 plain or contain candied fruits, raisins, or chocolate. It is especially typical of Milan and although its fame and popularity are present throughout Italy on Christmas tables, its fame has crossed borders and become popular worldwide.
- Pandoro is also a brioche-type dough, but it is prepared with a predominance of eggs and vanilla (it is the amount of eggs that gives its characteristic yellowish color inside), 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 relief (usually an eight-pointed star). Its main particularity is that it is not filled (it is pure brioche), and it is usually presented sprinkled with a good amount of powdered sugar or chocolate. Its appearance is recorded on October 14, 1894, in Verona.
