"This year, with the help of a young designer, we created a special packaging for the traditional Panettone, unique to the Red Beetle. Having spent the entire lockdown in Milan, I wanted to make sure I celebrated my origins, and my hometown resilience in the darkest of times. It was a labour of love, and something I am incredibly proud of. Hope you'll love it as much as I do, and perhaps too." Deb, Founder and Director of the Red Beetle
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!
Wheat, butter (milk), raisins (14%) sugar, candied orange peels (10% orange peels, glucose-fructose syrup, sugar, acidifier: citric acid), fresh egg yolk, natural yeast (contains wheat). (allergens in bold)
Made in Milano, Italy.