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An origin recipe that must be sought in the ancient Middle Ages to celebrate Christmas with a bread more opulent.
Christmas right around the corner, there’s one treat we can’t get out of our heads (or our hands!): panettone!
An iconic cake is made from eggs, flour, butter sugar, raisins and candied fruits.
Panettone is more than just a Christmas tradition in Milan.
For many the Christmas season only starts when panettone starts being given.
Once the panettone is cut open, the bubbles produced during the rising must be regular and elongated and the candied fruits and raisins should be evenly distributed and soft.
The panettone should smell like butter, along with an intense, pleasant aroma of candied fruit. There is an essential ingredient: patience.
The mixing and leavening phases vary from a minimum of 20 hours to a maximum of three days.
Since 2001 also the Maison Tardini has in Milan the headquarters and adapt to the customs and traditions of this charming city.
Here is our guide to the best, strictly artisanal panettone, Milan has to offer:
PASTICCERIA GATTULLO Opened in the 1961, the secrets of Gattullo’s panettone lie within the vast experience of our bakeries and our knowledge of raw materials: yeast, natural fermentation and, obviously, eggs, flour, sugar, butter, raisins, candid fruit and a lot of passion! Their panettone has a beautiful pale yellow color and a delicious fragrance, made exclusively with Italian ingredients, down to the butter, eggs, yeast and of course candied fruit and raisins. The pasticceria is very close to Bocconi University and the young future managers usually meet here to take a charming Milanese aperitif.
PASTICCERIA MARTESANA founded in 1966. Thanks to it’s long history and experience, built on the production of sweet baked products, all strictly handmade with time and passion. For Christmas 2018 the traditional Martesana Milano craft panettoni presents the new entries Gianduia and Mandarino (Gianduja and Tangerine): with tangerine jam and small semi-candied tangerine squares and pieces of gianduja. You could find also panettone decorated with marzipan to look like Santa Claus, or shows Santa in bed, getting a good rest before he goes out to deliver toys…
PASTICCERIA MIGLIAVACCA Since 1958 founded by Alberto Migliavacca. His sons, Alessandro and Luigi, manage the pasticceria for 20 years. Migliavacca for generations continue to enthuse gourmand palates with their artisanal panettone. One of the best panettone we have ever eaten.
PASTICCERIA CUCCHI One of the oldest bakeries in the city delivers some of our favorite and familiar tastes. Founded in 1936 and managed by the third generation of the Cucchi family, this bakery produces one of the city’s most beloved panettone.
PASTICCERIA COVA Since 1817 Cova is one of Italy’s oldest pasticceria and an international destination. Panettone is the quintessential symbol of Cova delights. Made by hand with superior quality natural ingredients, this traditional Milanese delicacy, wrapped in golden paper and decorated with silk ribbons is available throughout the year.
The panettone has become a culinary symbol of the Milan City and is enjoyed during the holiday season. We suggest serving your panettone with mascarpone for you and your guests, exclusively “Made in Italy “.