Classic Italian Pandoro baked in Milan by Pasticceria Vergani, belonging to the "Old Recipe" range. Naturally leavened Veronese-style pandoro, featuring top quality ingredients. Unlike Panettone, it's a plain Christmas cake without raisins and candied orange peel. You'll appreciate its delicate scent and its outstanding buttery flavour, which are distinguishing marks of this iconic Italian Christmas dessert. Eat it as it is, or sprinkle it with powdered sugar (little bag included). Keep the pandoro in a cool dry place. Ingredients: type "0" soft wheat flour - sugar - butter (milk) - fresh eggs - pasteurized fresh whole milk - natural yeast (contains wheat) - mono- and diglyceride emulsifiers of fatty acids - cocoa butter - salt - flavourings. Ingredients of the icing sugar (6%): sugar - wheat (wheat) starch - flavourings. Allergens: wheat, eggs, butter, milk. It may contain nuts and soybeans. The product does not contain or come from genetically modified material. Pasticceria Vergani has been baking traditional-style Panettone for over 75 years. It is the only (and last) Milan-based company producing Panettone on an industrial scale in facilities located in Lombardy’s capital. The true secret to Vergani’s great Panettone is the sourdough starter, created by the founder many years ago, and refreshed three times a day as Milanese tradition dictates. The classic Milan’s Panettone takes three days to make.
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