In 1944, Angelo Vergani came to be regarded in Milan as the first specialist in authentic Milanese Panettone, and he keeps the original recipe in this classic panettone brought straight from Italy!
As you read it: in 1944, young Angelo Vergani became very popular and highly appreciated among his fellow Italians for giving 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 has been passed down and maintained 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 brioche-like cake full of nuances that we call panettone. From using ingredients, always natural and specifically selected, to the preparation technique, everything has been inherited and remains as it was done in 1944.
Features
- Soft and delicate brioche, wider than it is tall, filled with pistachio cream, topped with dark chocolate shavings and pieces of pistachio.
- The base of the panettone has been made following the old Milan 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 and rustic twine.
- It is perfect both for gifting and for presenting at the table as a dessert with family and friends.
In case you didn't know
The panettone and the pandoro are both traditional Italian sweets that have become world famous. They are often confused 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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The panettone is a dome-shaped bun (it is hung upside down for its final resting period and usually reaches a height of about 12-15 cm), with a brioche 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 while its fame and popularity are present throughout Italy on Christmas tables, its fame has crossed borders and become popular all over the world.
- The pandoro is also a brioche-style dough, but it is made predominantly with eggs and vanilla (it is the amount of eggs that gives its interior a 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 pattern (usually an eight-pointed star). Its main characteristic is that it is not filled (it is pure brioche), and it is usually served dusted with a good amount of icing sugar or chocolate. Its first recorded appearance was on October 14, 1894 in Verona.
