A STORY FROM MILAN

In 1944, Angelo Vergani was a young entrepreneur with a small pastry shop on Viale Monza, miraculously spared from the bombings. 
He had two loves: Milan and pastry.
In particular, his panettoni soon crossed the borders of the neighborhood and became a must-have for Milanese families. 
He quickly understood that panettone was much more than just a dessert and began selling it in what became iconic packaging, like the blue cylindrical box that is still in production today, along with advertising that emphasized the joy of the holiday season.

As sales grew, Vergani needed a new location, but the choice was simple: new spaces for a facility capable of meeting the demand for its panettoni, yet still firmly rooted in the Milanese area, just a few hundred meters from the original bakery.

VERGANI PRODUCTS

Vergani is the Milanese panettone, but it’s not only that: Angelo Vergani’s artisanal pastry shop has always prepared holiday desserts for people from Milan.
Chiacchiere for Carnival, Colombe for Easter, and even a Pandoro to make sure everyone is happy at Christmas.
The idea of offering joy and togetherness, but also taste and quality, has always been at the heart of Angelo Vergani’s philosophy. Over time, he passed on to his family his vision of rigor combined with creativity and imagination, the selection of the finest ingredients, and elegant, communicative packaging.

Panettoni

Pandori

Colombe

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Chiacchere

VERGANI INGREDIENTS

The first ingredient is passion. Without passion, no Panettone comes to life. Then, patience is needed—lots of patience: time to rise, to bake, and to rest. 
Attention, care, and curiosity for the new are also essential. 
There are also physical ingredients, and the most fundamental one has never changed since 1944: the natural sourdough starter.
Incredibly, it’s still the same one, the original from Angelo Vergani, wrapped in a cloth and refreshed three times a day, 365 days a year. 
If this thing has remained the same and will never change, everything else follows a constant, ongoing search for the best. 
Vergani travels the world to select the ideal ingredients for each recipe, certainly giving preference to Italian ingredients but without being limited by origin.

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