Directly from Italy, we bring you the Authentic Il Pandoro di Milano Vergani Panettone, a super fluffy brioche, made with high-quality butter and fresh egg yolks. Traditional Verona recipe, in a 750 g format.
This pandoro has been made by Vergani, specialists in panettones and brioches from Northern Italy, where the traditional recipes of Italian desserts with these typical characteristics originate, now popular worldwide. It is extremely fluffy and has a delicate vanilla flavor, subtle but deliciously combined with the egg taste of the dough that the most refined palates will appreciate.
Enjoy this cake during the Christmas days, it’s a must-have on any table! It’s a cake that will always impress, and because of its softness and easy pairing, it pleases everyone: as tradition goes, it is a brioche without filling, presented either with sugar or chocolate, following the most authentic tradition and enjoying your moment in every bite.
What you should know
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 coming 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 stayed true 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
- Format: 750 g.
- The package contains a 50 g sachet of powdered sugar, to sprinkle the pandoro with sugar just before serving.
- It is presented wrapped in beautiful paper and decorated with a rustic-style twine.
- It is perfect for gifting, to surprise, to bring and make a good impression when you are a guest, or to serve at your table when you have guests or want to delight your family.
- Traditional Verona recipe.
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 soft brioche-type doughs, they have significant differences in their recipe and origin, giving 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.
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Pandoro is also a brioche-type dough, but it is made with a predominance of eggs and vanilla (the amount of eggs gives it a 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 generous amount of powdered sugar or chocolate. Its appearance is recorded on October 14, 1894, in Verona.
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