Angelo Vergani became considered in Milan, in 1944, as the first specialist of authentic Milanese Panettone , and maintains the original recipe in this classic Panettone coming directly from Italy !
As you read it: in 1944, the young Angelo Vergani became very popular and appreciated among his fellow Italian citizens for offering the world the true and authentic taste of the dessert that represents Milan, the panettone. Thus, his bakery, Vergani, specialized in the production of the authentic Milanese Panettone and that same recipe is the one that has been inherited and maintained since its beginnings and 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 ancient recipes, to offer the true and authentic flavour of this brioche-like and nuanced sponge cake that we call panettone. From using the ingredients, always natural and specifically chosen, to the preparation technique, Everything has been inherited and remains as it was in 1944.
Characteristics
- Soft and delicate brioche, wider than it is tall, stuffed candied orange and dark chocolate chips.
- The base of the panettone has been made following the ancient 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, in the Panettone Vergani house.
- Weight: 750 g.
- Presented in beautiful decorated paper and rustic twine.
- It is perfect both to give as a gift as to present on the table as desserts with family and friends.
In case you didn't know
Panettone and pandoro are both typical Italian sweets that have become world famous. They are often confused or thought to be the same thing, and although they are both very soft brioche-type sweet doughs, they have significant differences in both their recipe and their origin that give each one a unique character, namely:
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Panettone It is a dome-shaped bun (it is hung upside down for its final resting 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 unfilled or contain candied fruit, raisins or chocolate. It is especially typical of Milan and although its fame and popularity is present throughout Italy on Christmas tables, its fame has crossed borders and become popular throughout the world.
- The pandoro It is also a brioche-type dough, but it is prepared predominantly with eggs and vanilla (it is the quantity of eggs that gives it a characteristic yellowish colour to its interior), 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 relief (normally an eight-pointed star). Its main peculiarity is that it is not filled (it is purely brioche), and it is usually presented sprinkled with a good amount of icing sugar or chocolate. Its appearance is recorded on 14 October 1894 in Verona.
