Classic Veneziana cake baked in Milan by Pasticceria Vergani, belonging to the "Old Recipe" range. Veneziana-as tradition dictates-is a naturally leavened baking pastry enriched with candied orange peel and an almond flavoured sugar icing on top. Unlike Panettone, veneziana does not contain sultanas. Artisanally baked using a traditional recipe, this genuine veneziana cake boasts high quality ingredients and represents an alternative version to classic Panettone and Pandoro. Keep the veneziana in a cool dry place. Ingredients: type "0" soft wheat flour, candied orange peel (orange peel - glucose-fructose syrup - sugar - acidity regulator: citric acid) (23.5%), sugar, icing (sugar - rehydrated egg white - almond flour - rice flour - sunflower oil - natural flavouring - salt - cocoa powder) (10%), butter, egg yolk, almonds (2%), natural yeast (type "0" soft wheat, water), water, emulsifier: mono- and diglycerides of fatty acids, honey, cocoa butter, salt, whole milk powder, natural flavouring, natural vanilla flavouring. Allergens: wheat, egg, almonds, butter, milk. May contain traces of soy and other nuts. 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 a large 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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