Ingredients

The secret to the best Panettone


The true secret to great Panettone is sourdough. We still use the sourdough starter that Angelo Vergani created many years ago, wrapped in a cloth and refreshed three times a day as Milanese tradition dictates. The same sourdough has been used for more than seventy years, every day, 365 days a year, to make Panettone Vergani. And it takes three days to make one.

MADAGASCAR BOURBON VANILLA

STONE-GROUND WHEAT GERM

HAND-PEELED SICILIAN ORANGE PEEL

TUSCAN ACACIA HONEY

FILIPPO CEA TORITTO ALMONDS

AUSTRALIAN 5 CROWN SULTANAS

WHOLE SEA SALT