Panettone from the historic oven of Gaggiano (MI)

This Panettone is born along the shore of the Naviglio: rich in history and taste, it is a must on our tables during the Christmas holidays.

It is obtained from a leavened dough based on water, flour, butter, eggs (yolk), to which candied fruit, incorrect orange and cedar in equal parts, and raisins are added. For this reason it is also commonly called candied panetton.

Do you know the history of panettone? It was born in Milan, at the time of Ludovico il Moro, and is still produced today according to the recipe of 500 years ago.

Preorder will close on December 15th, so we can send your orders to our producer and deliver them to you within Christmas day!

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