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Made with rice flour and starches for a gluten-free alterative, this panettone is made from naturally-leavened dough left to rise for 72 hours, then packed with raisins and candied orange peel for an authentic Milanese flavour.
Founded in 1944, in a small pastry shop on Viale Monza in Milan, the enterprising Angelo Vergani started his own bakery. Now, Vergani is celebrated for its traditional holiday panettone (the classic Christmas cake) and other holiday treats.
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