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Lombardia
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Panettone Milanese Classico by Marchesi
Antica Dolceria Marchesi has been in business since 1824. It is located in Milano near Santa Maria delle Grazie, the church that is the site of Leonardo dd Vinci's The Last Supper. Its elegant locale with the turn- of-the-century furnishings has attracted generations of well-heeled Milanesi for its incredible selection of pastries.
Marchesi's panettone , the traditional dome-shaped cake associated with the city and the traditions of every Italian Christmas has been declared the best in Milano . This is no small feat in a city that is obsessed with the production of this beloved Italian sweet.
Months before the panettone goes into the oven to be baked, Angelo Marchesi, the owner, begins working on what is the secret of the natural and rich taste of his panettone... a natural yeast . This " lievito madre" in Italian is made by allowing hop leaves to macerate and gradually adding flour and water. The mixture obtained is left to ferment for days and then more flour is added to create a dough. The last ingredient to be incorporated into the dough is the fresh mountain butter and plump natural raisins .
Angelo Marchesi keeps tight controls on every single stage of production, from the leavening, the slow baking and even wrapping the panettone in its ever so chic box.
We suggest topping a warm slice of panettone with Gianduja - Chocolate & Hazelnut Spread or fruit compote; pairing it with a glass of Moscato wine or just simply eating on its own.
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