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THE SECRET OF AN
EXCELLENT PANETTONE:
THE SOURDOUGH STARTER

The secret to an excellent Panettone lies in the natural sourdough starter. Even today, we use the natural sourdough created by Angelo Vergani, wrapped in cloth and refreshed three times a day as true Milanese tradition dictates. For over seventy years, every day, 365 days a year, the same ‘mother’ provides the yeast for Vergani Panettone. And it takes three days to make one. 

ITALIAN ORANGE PEELS

The candied fruit comes exclusively from Italian orange peels, hand-picked and peeled to preserve the essential oils. The fruit is candied by immersing it for a week in a syrup made with cane sugar.

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BOURBON VANILLA FROM MADAGASCAR

We use only Bourbon vanilla of the finest quality from Madagascar. The dried pod of this tropical orchid is renowned for its unparalleled bouquet of exquisite aromas. 

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THE THREE CHOCOLATES

For our products, we use only selected chocolates.
(A shower of dark, milk, and white chocolate chips)

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SOFT WHEAT FLOUR

Carefully selected and obtained from high-quality grains.

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ITALIAN HONEY

The honey come from the nectar of flowers collected by bees in the wild forests of the Italian hills. Its vanilla-like and slightly fruity flavor makes it particularly soft and delicate.

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AUSTRALIAN ‘5 CROWNS’ RAISINS

A prized variety of raisins grown in southern Australia, known for its extraordinarily sweet aroma, as it is left to dry in the natural heat of the sun for up to three weeks before harvest.
A true gem for pastry making. 

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