Panettone Classic.

Made according to the original recipe and with a lot of professional skill. The traditional pastry is moist and has the best taste. Thanks to the long dough rest of over 3 days, a special class of pastry is created that is unrivalled even in Italy. A natural product without conservation agents.

The Milanese speciality is traditionally eaten during the Christmas season. There are numerous stories about the origins of the panettone. Here is one of them:

In 1490, a young knight named Ughetto from Milan loved the baker's daughter Adalgisa. Differences in class did not permit marriage. So Ughetto, who was in love with Adalgisa, took a job as a baker's assistant with Adalgisa's father Antonio. However, business went from bad to worse. Ughetto had an idea and secretly let the baker have precious ingredients such as butter, sugar, dried grapes and candied fruit.

The baker Antonio became creative and created a special sweet, airy bread and soon came to prosperity and reputation. Nothing now stood in the way of the two young lovers getting married.

The wonderful pastry was henceforth called "pane di Toni", which eventually gave rise to the Narne Panettone.

Availability
Available individually online and  in our shops from around 02 November while stocks last.