FREE SHIPPING ON ORDERS OVER 86,00 £

Your cart

Your cart is empty

Continue shopping
Classico Milano | Panettone di Salvatore Gabbiano - Filicori Zecchini Italia
Classico Milano | Panettone di Salvatore Gabbiano - Filicori Zecchini Italia

Classico Milano | Panettone by Salvatore Gabbiano

Soft and delicate, characterized by a rich dough made from the finest selected raw materials, this panettone is a hymn to tradition and a tribute to the long history of the leavened product par excellence.

The World's Best Typical Panettone of the Milanese Artisan Tradition

We present the best Panettone Tipico della Tradizione Artigiana Milanese in the world. The winner comes not from Milan, but from Campania, and this for no less than two juries of experts: one technical and one critical. Winning for the critics was the legend of the Neapolitan panettone school, Salvatore Gabbiano. Right in the center of Pompeii, Pasticceria Gabbiano offers all the traditional Neapolitan desserts. But that's not all. Salvatore Gabbiano also makes excellent panettone cakes made with butter, natural yeast and lots of hard work. And from his headquarters in the shadow of Vesuvius, his panettone cakes have conquered all of Italy. With Salvatore, the Neapolitan confectionery tradition meets great leavening techniques.

The Milanese | Panettone by Salvatore Gabbiano

£31.97
Prices are net of taxes, which will be applied at check-out according to the rates of the shipping country. Shipping charges will also be calculated at check-out.

Do you have questions about the product? Contact us

Free shipping over 86£

Secure Payment

Classico Milano | Panettone by Salvatore Gabbiano

Soft and delicate, characterized by a rich dough made from the finest selected raw materials, this panettone is a hymn to tradition and a tribute to the long history of the leavened product par excellence.

The World's Best Typical Panettone of the Milanese Artisan Tradition

We present the best Panettone Tipico della Tradizione Artigiana Milanese in the world. The winner comes not from Milan, but from Campania, and this for no less than two juries of experts: one technical and one critical. Winning for the critics was the legend of the Neapolitan panettone school, Salvatore Gabbiano. Right in the center of Pompeii, Pasticceria Gabbiano offers all the traditional Neapolitan desserts. But that's not all. Salvatore Gabbiano also makes excellent panettone cakes made with butter, natural yeast and lots of hard work. And from his headquarters in the shadow of Vesuvius, his panettone cakes have conquered all of Italy. With Salvatore, the Neapolitan confectionery tradition meets great leavening techniques.

You may also like

Inspiration and Neapolitan passion, great dedication and commitment: these are the ingredients that characterize the successful path of Salvatore Gabbiano in the High Pastry world.
Since 1994 he has been part of the Neapolitan Confectioners' Association. In March 2006 he reached one of the most coveted goals for a pastry chef in Italy: he is among the masters of the prestigious Italian Academy of Master Pastry Chefs. On TV he participates in La vecchia fattoria, Festa italiana, 30 ore per la vita, La vita in diretta. In 2004 he was in the team of pastry chefs that gave life to the largest chocolate crib in the world for Eurochocolate Christmas in Naples.
He is really passionate about great leavened products, which led him to compete and win on numerous occasions. In 2015 in Turin he participated in "Una mole di panettoni" and won the first prize for best creative panettone. In March 2016 he participated in "La primavera è dolce", the first event about the Colomba cake, organized by Stanislao Porzio, and won first place as "Best Traditional Colomba". In 2016 he joined the group of pastry chefs of "Notte dei maestri del Lievito Madre", which has the goal to create a high quality Panettone suitable for every season, to make it available at any time of the year. In October 2019, during Host Milano, he received the "critics' award" for the best Panettone in the world, on the occasion of the first edition of the "Panettone World Championship".