![](https://panettonevergani.com/wp-content/uploads/2016/11/ingredienti-1.jpg)
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.
![](https://panettonevergani.com/wp-content/uploads/2016/11/vaniglia.jpg)
MADAGASCAR BOURBON VANILLA
![](https://panettonevergani.com/wp-content/uploads/2016/11/grano.jpg)
STONE-GROUND WHEAT GERM
![](https://panettonevergani.com/wp-content/uploads/2016/11/arancia.jpg)
HAND-PEELED SICILIAN ORANGE PEEL
![](https://panettonevergani.com/wp-content/uploads/2016/11/miele.jpg)
TUSCAN ACACIA HONEY
![](https://panettonevergani.com/wp-content/uploads/2016/11/mandorla.jpg)
FILIPPO CEA TORITTO ALMONDS
![](https://panettonevergani.com/wp-content/uploads/2016/11/uva-australiana.jpg)
AUSTRALIAN 5 CROWN SULTANAS
![](https://panettonevergani.com/wp-content/uploads/2016/11/sale.jpg)