Panettone Gourmet

Our gourmet panettone offer. It is said that the panettone was born towards the end of the fifteenth century in the Milan of Ludovico il Moro and that during Christmas Eve the head chef Sforza burned the dessert prepared for the ducal banquet. Toni, who decided to sacrifice his dough of mother yeast, worked on it several times with flour, eggs, sugar, raisins and candied fruit. The result was amazing, a soft and very leavened dough, to the point that Ludovico il Moro decided to name it Pan de Toni as a tribute to his creator.

The fundamental characteristics of a true Artisan Panettone: Freshness, Quality of Raw Materials, Appearance, Consistency, Gloss, Leavening and Perfume.

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