Introducing the oldest Panettone bakery in Milan
Since 1847, the year of foundation, this bakery in the old city centre has been the meeting place of all Milanese people looking for the best Panettone – the traditional Italian Christmas cake. One of the first “tasters” in 1847 was the pope Pio X who wanted to try the very famous Milanese cake; he received a monumental Panettone decorated by the founder himself with a tricolor sugar glaze, decorated with the symbols of liberty. Other magic memories of this Pasticceria are preserved in the company’s archives, like the precious relic of the cookbook dated 1866 and offered to customers as a Christmas present. It lists quantities of ingredients used at the shop to produce Panettone in the first 15 days of December 1864: 13200 kg of flour, 2000 kg of butter, 3500 dozens of eggs, 3000 kg of zibibbo sweet wine, 60 kg of salt. You can deduct that about 18000 kg of Panettone left in those days the shop and joined the families of the region!
In the following decades the list of pastry specialties grew up, going from “pasta frola de melon” (a shortcrust pastry biscuit) to “oss de mort” (an almond- based biscuit) and “pan ‘anes”, and other traditional Milanese and Italian cakes and bakery: all of these recipes are still jealously guarded by chefs of the family. Today, the family continues the tradition of Italian Panettone, adding some other traditional Italian products, as Pandoro and Colomba. Just to add some sweet information, here is a shortlist of their tasty offer.
– Panettone, the sweet bread loaf originally from Milan, is usually prepared and enjoyed for Christmas and New Year. It has a cupola shape, which extends from a cylindrical base and is usually about 12–15 cm high for a panettone weighing 1 kg. It is made from a yeast dough made from water, flour, butter and eggs, to which are added candied fruit, candied orange and cedar in equal parts, and raisins.
– Pandoro, the traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed- star section. Among the main ingredients are: flour, sugar, eggs, butter, cocoa butter and yeast.
– Colomba, the Eastern traditional Italian cake shaped as a dove (Colomba, in Italian), born in Milan in the beginning of 20th century. The original mixture, made of flour, butter, eggs, sugar and candied orange peel, with a rich almond icing, has subsequently taken many forms and variations.
We are currently supporting this producer in the approach to foreign countries, developping online sales and direct distribution in premium markets – always looking for real Made in Italy food and confectionery. Please contact us here if you are interested as importer or if you are an Italian producer and would like to be promoted abroad together with our current customers!