Every year at Christmas, on Italian tables renews the eternal rivalry between Pandoro and panettone. The latter sees his hometown in Milan, the industrial scale production has allowed it to spread throughout the country.
The traditional recipe for panettone employee sees a mixture of flour, eggs and butter, to which is added the candied fruit and raisins. The shape is unmistakable: a cylindrical base that is damped by a lineament dome.
After cooking takes a dark color, dot from candied el'uvetta on the outside. Over time, the typical preparation was modified in many variations. Rather than adding the chocolate cream. Some sweets, like cakes, ice cream, involving the use of parts of panettone.
First panettone was prepared in Milan in 1944, the company operates Vergani. Still, just before Christmas, panettone craft produces organoleptic properties excelled.
