Panettone Milan (Italy)

History and Origin

Born in Milan in the 15th century, panettone was originally a luxury bread ("Pan de Ton") shared during the Christmas ritual. Its recipe became richer over time (butter, raisins, candied fruit) and its shape evolved, changing from a flat cake to the current tall, soft dome thanks to sourdough. Surrounded by legends, such as that of "Pan del Toni" (invented by a stable boy), it became the essential national dessert for Italian holidays in the 20th century.

Description

A rich, yet light and digestible dough. It is baked after 36 hours of slow and natural leavening. Fresh, premium quality eggs give the cake an incomparable texture and color. If you have never tasted this Italian specialty, let yourself be tempted; you will not be disappointed.

Ingredients

Wheat flour (gluten), dairy products, egg, sugar, orange peel, raisins, natural leaven (wheat), lemon peel, acacia honey, water, natural Bourbon vanilla extract, salt.