The Milanese | Panettone by Salvatore Gabbiano
This panettone is soft and delicate, its dough is made from carefully selected raw materials, and it is an ode to tradition and a tribute to the its long history.
The best Panettone Typical of the Milanese Artisan Tradition
We present the best Panettone typical of the Milanese Artisan Tradition. The winner is not from Milan, but from Campania according to two juries of experts: a technical one and a critical one. To win for critics, the myth of the Neapolitan panettone school, Salvatore Gabbiano. In the heart of Pompeii, the Pasticceria Gabbiano offers all the sweets of the Neapolitan tradition and more. Salvatore Gabbiano also produces excellent panettone made with butter, natural yeast and lots of work. From its headquarters in the shadow of Vesuvius his panettone conquered all of Italy. Neapolitan confectionery tradition meets, thanks to Salvatore, the great technique of baking leavened products.