Last weekend of November and Milan celebrates its typical dessert which is also the delicacy par excellence of Christmas, King Panettone. For 15 years now at the Ice Palace in via Piranesi, thanks to an idea by Stanislao Porzio, artisanal panettone and many other leavened products prepared by dozens of pastry chefs from all over the world have been displayed Beautiful country.
King Panettone
A jury, after the traditional blind tastings, decrees the Best Panettone and Best Innovative Yeast. Furthermore, during this edition, it will also be presented to the public PARART, a movement for Art Pastry which aims to promote pastry produced with only natural ingredients and not with semi-finished products. The aim is that the knowledge and skills necessary to create pastry specialties from scratch are not lost. Knowledge today seriously endangered by the increasing diffusion of semi-finished products.
Re Panettone has greatly contributed to raising the image of panettone, focusing the public's attention on its artisanal version, imposing it as an Italian excellence. The Milanese event is now an unmissable appointment in support of the creativity of pastry chefs. True artists of sweetness propose new products based on the dough year after year mother yeast typical of panettone with ingredients inspired by the philosophy of naturalness.
