A grand take on the traditional Italian Christmas cake, thisBasso Milanese Panettoneis made with mother yeast that takes at least 30 hours to rise, then filled with a generous helping of candied fruit and raisins. This Panettone is Basso, orshortas it is smaller than the regular Panettone size without giving up its traditional fluffy texture.
Excellent on its own, panettone pairs well with fresh berries, whipped cream, and gianduja spread. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as an after-dinner dessert with a glass of Bellini by Canella.
On a winter's night in 1932, VincenzoBonifanticreated his own personal twist on the classic panettone, a traditional Italian Christmas cake. As he worked in his shop in the center of Villafranca, a small town in Piemonte, he was inspired to add a typical local ingredient to the traditional recipe: he topped his cake with crunchy hazelnut frosting, the same twist used by his family today.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
