In 1944, Angelo Vergani came to be regarded in Milan as the first specialist in the authentic Milanese Panettone, and this classic Panettone direct from Italy!
still keeps the original recipe. As you read: in 1944, the young Angelo Vergani became highly popular and well regarded among his fellow Italians for bringing the world the true and authentic taste of the dessert that represents Milan, panettone. Thus, his bakery, Vergani, specialized in producing the authentic Milanese Panettone, and that same recipe has been passed down and preserved since the beginning and is the 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 old recipes, to offer the true and authentic flavor of this rich, brioche-like cake full of nuance that we call panettone. From the ingredients, always natural and specifically selected, to the preparation technique, everything has been passed down and remains just as it was in 1944.
Features
- Soft, delicate brioche, wider than it is tall, filled with candied orange and dark chocolate chips.
- The base of the panettone has been made following the old Milanese tradition. It includes other aromas and spices, such as anise, orange, and other classics of traditional panettone.
- Original recipe by Angelo Vergani, created in 1944.
- Made in Milan, at the Panettone Vergani house.
- Weight: 750 g.
- Presented in beautiful decorated paper with a rustic cord.
- It is perfect both for gifting and for serving at the table as dessert with family and friends.
In case you didn't know
The panettone and pandoro are both traditional Italian sweets that have become famous worldwide. They are often confused with each other or thought to be the same, and while both are very soft brioche-style sweet doughs, they have significant differences in both recipe and origin, which give each one a unique character, namely:
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Panettone is a dome-shaped cake (it is hung upside down for its final resting stage and is usually around 12-15 cm tall), with a brioche-style dough made with sourdough starter, eggs, butter, and sugar. It can be plain or contain candied fruit, raisins, or chocolate. It is especially typical of Milan and, although it is popular throughout Italy on Christmas tables, its fame has crossed borders and spread around the world.
- Pandoro is also a brioche-style dough, but it is made mainly with eggs and vanilla (it is the amount of eggs that gives the inside its characteristic yellowish color), 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 design (usually an eight-pointed star). Its main distinction is that it is not filled (it is the brioche itself), and it is usually served dusted with a good amount of powdered sugar or chocolate. Its appearance is recorded on October 14, 1894, in Verona.
