Since 1944, Vergani has followed this old recipe to offer an authentic taste of the sweet loaf made in Milan and famous all over the world.
HOW TO USE IT
After your Christmas Day lunch, for breakfast in the days to follow, definitely on San Biagio day. Why? Tradition wants you to keep one slice of panettone till the 3rd of February, have it blesses and eaten first thing in the morning. This will keep sickness away.
WHY WE LOVE IT
Being from Milan, this panettone speaks of home. That's not the only reason: it's incredibly balanced (not too sweet), the oranges and raisins are not crumbled all together and the dough soft and fluffy. A real delight!
We could not wait for Christmas to eat this scrummy panettone. It was…well, still is, delicious. Delicate flavour, soft and dreamy texture. So very good. I may have to buy another if they are still available!
The traditional panettone from Milan supplied by The Red Beetle is full of fruit and is always so fresh and the best panettone I have ever tasted. I would recommend it.