It’s also a great alternative to the traditional fruit cake served in ... a hit and became known as “pan de Toni” or Toni’s bread, which later became “panettone”.

When asked by the Duke about the exquisite cake, the chef promptly called it “l'è 'l pan del Toni”, which came to be called panettone. Whether true or not, all legends point to Milan as its ...

Cut the panettone into thick slices. Melt the chocolate in a bowl over a pan of gently simmering water. Mix the melted chocolate into the chestnut purée, add Mascarpone and beat in well.

Making panettone is a time-consuming process. The "sourdough-like dough" is left for several days to prove and hung upside down after baking to give ... and the "pan del Toni" was born.