A visit to the Veggetti kitchens gives one the perception of a modern confectionery business; while a taste of our specialities immediately brings to mind an artisanal pastry shop. This is the key to the success of the Veggetti family: the skillful use of modern technologies while keeping the goodness and the genuineness of the artisanal product. Our range of confectionery includes the favourite recipes of regional delicacies, produced to the highest levels of quality.
The Panettone is the symbol of Milan, although it is now known and appreciated all over the world for its goodness, the simplicity of its ingredients, and its rich aroma and flavour. Veggetti proposes the Panettone at its most classical and with the “low” shape which brings out the best of its softness, thanks to the greater uniformity of the baking process. Careful attention is paid to selecting the best ingredients to use, the real secret behind the superb quality of the whole product.
The Panettone should be removed from its packaging at least half an hour before eating it, and it should preferably be placed close to a source of moderate heat, such as a radiator, to bring out its aromas and soften the pastry. It is best to use a knife with a serrated edge to cut it, so that the slice is not squashed but cut cleanly.
Last Updated on Thursday, 10 July 2014 08:32