Panettone Gran Milanese Alto

The typical Panettone of Milan, in its Alto (tall) variations, glaze-free, and which gathers the tastes and the flavours of the Bonifanti dough, made up of fresh barn eggs, selected flours and a first-choice butter, in a perfect combination with sultana raisin, oranges and citrons crystallized rinds and finished with the softness of cocoa butter and the flavour of the vanilla berries from Madagascar.

Cod. i06 1000 g – 6 pz x crt

Panettone Gran Milanese Alto
Panettone Gran Milanese

The typical Panettone of Milan, in its Basso (short) variations, glaze-free, and which gathers the tastes and the flavours of the Bonifanti dough, made up of fresh barn eggs, selected flours and a first-choice butter, in a perfect combination with sultana raisin, oranges and citrons crystallized rinds and finished with the softness of cocoa butter and the flavour of the vanilla berries from Madagascar.

Cod. i04 750 g – 12 pz x crt
Cod. i05 1000 g – 6 pz x crt
Cod. i110 1500 g – 6 pz x crt
Cod. i111 2000 g – 3 pz x crt

Panettone Gran Milanese
Panettone Glassato senza Canditi

As far as the processing of this delicate pastry is concerned, selected products such as flours, a first-choice butter and fresh barn eggs are used only. It is candid fruit-free, but it is enriched with the aromatic sweetness of the sultana raisin, cocoa butter and vanilla berries from Madagascar and covered with the unique glaze of hazelnuts.

Cod. i07 1000 g – 6 pz x crt

Panettone Glassato senza Canditi
Panettone Glassato

In this tasty recipe, the traditional Panettone, with his dough which is made up of flours, a first-choice butter and fresh barn eggs, is flavoured with sultana raisin, oranges and citrons’ crystallized rinds, cocoa butter, vanilla berries from Madagascar and finally covered with a glaze of hazelnuts and whole almonds.

Cod. i01 750 g – 12 pz x crt
Cod. i02 1000 g – 6 pz x crt
Cod. i03 1500 g – 6 pz x crt

Panettone Classico Glassato 750g
Pandoro

In this recipe Bonifanti offers a soft dough, following the traditional recipe from Verona (Veneto, Italy) according to which the dough, made up of fresh barn eggs, a first-choice butter, fresh whole and pasteurised milk and cocoa butter, must be sparkled with powdered sugar.

Cod. i50 1000 g – 6 pz x crt

pandoro classico