Panettone, often referred to as “pane di tono”, means “luxury cake”. Panettone originated in Milan, Italy in the 1500s. It is a sweet cake-like bread that has a nice dry exterior with moist and soft interior that is unlike any other. It has been associated as “Holiday Bread” but with such demands, it is now available for longer periods of the year. The process of making Panettone is extensive and takes several days to make sure that the tradition is carried on properly through the recipe. If you are a fan of baked goods, it is a MUST TRY to understand the craft of combining both tradition and labor of love.
With authentic Veneto secret recipes Zeppola bakery continues to
handcraft this Italian dessert transporting you to mornings in
With authentic Sicilian secret recipes Zeppola bakery continues to handcraft this Italian dessert realizing the perfect balance between the crispness of its shell’, and the softness of its filling. The right combination of these two different textures is a fundamental feature of this pastry, something that must be achieved and preserved at all costs, especially by preventing the moisture of ricotta cheese from softening the waffle. That’s why the best Cannoli should be filled just a few minutes before they are served.