Saffron-flavoured Panettone baked in Milan by Pasticceria Vergani, belonging to the “Gourmet” range. This naturally leavened Christmas cake is a delicious version of panettone, with candied orange peel and raisins. The normal dough—prepared with flour, natural sourdough, butter, and fresh egg yolk—is enriched with powdered saffron. This Italian panettone stands out way to the wealthy yellow colour of the dough and its buttery flavour. Store the panettone in a cool dry place. Ingredients: type “0” soft wheat flour, sultanas (15%), butter, sugar, candied orange peel (orange peel – glucose-fructose syrup – sugar – acidity regulator: citric acid) (9%), egg yolk, natural yeast (soft wheat flour type “0”, water), water, honey, emulsifier: mono- and diglycerides of fatty acids, salt, natural yeast (soft wheat flour type “0”, water), whole milk powder, saffron (0.3%), natural flavouring, natural vanilla flavouring. Allergens: wheat, butter, milk. It’s going to contain traces of nuts and soybeans. Pasticceria Vergani has been baking traditional-style Panettone for over 75 years. It’s the only (and last) Milan-based company producing Panettone on a big scale in facilities positioned in Lombardy’s capital. The real secret to Vergani’s great Panettone is the sourdough starter, created by the founder many years ago, and refreshed thrice a day as Milanese tradition dictates. The classic Milan’s Panettone takes three days to make.

Pack of 8 gourmet panettones (8 x 750g / 1lb 10.4oz) enriched with delicate powdered saffron
Pleasantly saffron-scented, The normal dough includes ????candied orange peel & ????raisins
In my opinion-wrapped by hand, with ????vintage wrapping paper and ????twine
The real secret to Vergani’s panettone is the sourdough starter, created by the founder years ago
Pasticceria Vergani has been baking fine Panettone for over 75 years in Milan