The word "panettone" derives from the Italian word "panetto", a small loaf cake. The augmentative Italian suffix "-one" changes the meaning to "large cake".
The history of the Vergani Panettone is our family history: for four generations, we have preserved (and handed down) the values and traditions that have made Vergani an excellent brand in Italy and abroad. It all began back in 1944, in a small bakery in Viale Monza, Milan. Angelo Vergani, an enterprising young man who loved baking and his city, started his own business. Thanks to natural ingredients and the continuous pursuit of quality, “Mr Vergani” became known and appreciated by his fellow citizens and specialized in making the real Milanese Panettone. In just a few years, his Panettone
cakes became popular beyond the “borders” of Milan and Vergani became a real food business.We focus on developing taste and on consumers’ food habits, since keeping up with the times means continuing to improve without losing sight of your past. Therefore, we carefully select each ingredient and follow the original recipe to guarantee an excellent product. Just as Angelo Vergani taught us.
WELL-BEING
For VERGANI, Panettone is a mission: therefore, we have decided to add some variations to the classic recipe to accommodate modern food trends and meet the needs of those who, out of necessity or choice, have decided to follow special diets. Because taste and well-being can go hand in hand and it is not necessary to overlook goodness to find lightness. We have always focused on the quality of our Panettone cakes (starting with 72 hours of manufacture, in line with tradition), which is now paired with new food habits to give everyone, absolutely everyone, the opportunity to freely taste the typical cake of Milan.
Low, naturally leavened product with raisins and candied orange peel.
This unique recipe, prepared with flour, natural sourdough, butter, fresh egg yolk, raisins and maltitol guarantees those who follow a sugar-free diet the pleasure of tradition. The 72 hours of manufacture, guarantee the characteristic honeycombed structure and the authentic taste of the Milanese recipe.
THE SECRET
Natural yeast is the secret of an excellent Panettone. Today, we still use the natural sourdough starter created by Angelo Vergani, which is wrapped in a cloth and refreshed three times a day in line with the true Milanese tradition. For over seventy years, every day, 365 days a year, the same sourdough starter has been used to make the Vergani Panettone. And it takes three days to make one.
Low, naturally leavened product with raisins and candied orange peel. Produced with fresh yeast obtained from sour dough starter using the typical process for Panettone Milanese. The product shows peculiar superficial cuts and has a golden brown crust on the surface with slightly different hues. Inside, the product has a typical honeycombed structure. The baked dough’s colour is intense yellow. The fragrance is typical. The taste is typical of Panettone Milanese, namely sweet with a strong candied fruits and raisins note.
UNIQUE PACKAGING
The Handle Vintage pack allows to clients the ideal customization and use with the own packaging. Ideal for private label.
Ingredients: Wheat flour - Raisins (24%) – Butter – Egg yolk – Natural yeast (Wheat flour – Water) – Salt – Whole milk powder - Natural flavor - Natural vanilla flavor.
May contain soy and nuts traces.
How to use: It's a beautiful and delicious soft cake, you slice it and eat during Tea time and after main meals.