The Venetian | Panettone by Salvatore Gabbiano
The classic Panettone Milano is enriched with a delicious Piedmontese-style glaze. The enveloping scent of vanilla and butter, the sweetness of raisins and the fresh notes given by Sicilian citrus fruits, make this leavened a truly indispensable dessert.
The best typical Panettone 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.