Angelo Vergani came to be regarded in Milan, in 1944, as the first specialist in authentic Milanese panettone, And it keeps the original recipe in this classic Panettone straight from Italy!
Just as you read it: in 1944, young Angelo Vergani became extremely popular and well-liked among his fellow Italians for offering the world the true and authentic flavor of the dessert that represents Milan, panettone. Thus, his bakery, Vergani, specialized in producing authentic Milanese Panettone and That same recipe is the one that has been passed down and preserved since the beginning and one that takes shape in this classic Italian panettone, brought directly from Milan.
Making panettone is an art, and Since 1944, Vergani has always remained faithful to its traditional recipes, offering the true, authentic flavor of this brioche-style cake, rich in nuance, that we call panettone. From the use of ingredients, always natural and carefully selected, to the preparation technique, everything has been passed down and is still done just as it was in 1944.
Features
- Soft and delicate brioche, wider than it is tall, filled with figs, dates, and walnuts.
- The panettone base has been made following the ancient tradition of Milan.
- Original panettone recipe from Angelo Vergani, founded in 1944.
- Made in Milan, at Panettone Vergani.
- Weight: 750 g.
- Presented in pretty decorative paper and rustic twine.
- It is perfect both to give as a gift as if to serve at the table I eat desserts with family and friends.
In case you didn't know
El panettone and the pandoro both are classic Italian sweets that have become famous worldwide. They are often confused or thought to be the same thing, and although both are very soft, sweet brioche-like doughs, they have significant differences both in their recipe and in their origin, which give each one a unique character, namely:
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The panettone it is a dome-shaped sweet bread (it is hung upside down for its final resting and usually reaches a height of about 12-15 cm), with a brioche-style dough made with sourdough starter, eggs, butter, and sugar. It may be unfilled or contain candied fruit, raisins, or chocolate. It is especially typical of Milan, and although its fame and popularity are present throughout Italy on Christmas tables, its renown has crossed borders and spread throughout the world.
- The pandoro it is also a brioche-type dough, but it is made with a predominance of eggs and vanilla (it is the amount of eggs that gives its interior its characteristic yellowish color), along with 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 top (normally an eight-pointed star). Its main distinguishing feature is that it is not filled (it is pure brioche), and it is usually presented dusted with a generous amount of powdered sugar or chocolate. Its first recorded appearance dates to October 14, 1894, in Verona.
