{"title":"Breramilano 1930","description":"\u003ch2 id=\"speakable-headline\"\u003ePanettone and Pandoro from Breramilano – Milanese Baking Art\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePanettone from Breramilano 1930 is Milanese baking craftsmanship with a long pedigree – the brand continues the tradition of festive cakes from the historic Giovanni Cova \u0026amp; C. confectionery. From October well into the spring, their tall festive cakes are in season in shops.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBreramilano 1930\u003c\/strong\u003e stands for festive pastries in the Milanese tradition, grown from the long history of two confectionery families. At nur Gutes, the range currently extends from Panettone classico to the small Pandorino, from grand celebrations to coffee breaks – each cake a separate chapter of the same school of baking.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Angelo Grioni to Giovanni Cova and back to Brera\u003c\/h3\u003e\n\u003cp\u003eThe story behind Breramilano 1930 begins in 1905, when the house's first pasticceria opened in the heart of the Brera district – a workshop for sweet craftsmanship in the middle of Milan.\u003c\/p\u003e\n\u003cp\u003eIt began with the confectioner Angelo Grioni; his son Antonio managed the business in the second generation. Through Rosa and her husband Agostino Panigada, the alliance with the confectioner Giovanni Cova was finally formed – the merger resulted in Giovanni Cova \u0026amp; C. The brand still refers to the year 1930 today, bearing it in its name.\u003c\/p\u003e\n\u003cp\u003eIts international face received a new name in 2024 – BreraMilano1930, a nod to the district of the first bakery. Thus, the brand gathers family history, city history, and craftsmanship in a single word. Anyone cutting into a cake from Breramilano 1930 therefore has more than a hundred years of confectionery art on their plate – from the first shop counter to today's festive table.\u003c\/p\u003e\n\n\u003ch3\u003eA small Panettone assortment between classic and creamy modernity\u003c\/h3\u003e\n\u003cp\u003eThe assortment at nur Gutes ranges from the raisin-studded classico and filled cakes with limoncello and pistachio cream to the Pandorino for a single person.\u003c\/p\u003e\n\u003cp\u003eThe two cream cakes address the present – lemon bright and sunny, pistachio nutty under a dark glaze. Alongside them, the classico represents the old school, and the small star in the Veronese style takes the solo in the afternoon. Thus, one house covers the entire festive season with just a few cakes.\u003c\/p\u003e\n\n\u003ch3\u003eSourdough, two dough stages, and the calm of an old house\u003c\/h3\u003e\n\u003cp\u003eBehind the house's tall dome cakes is the Milanese process – two dough starters, the carefully maintained lievito madre, baking, and finally cooling upside down, a testa in giù.\u003c\/p\u003e\n\u003cp\u003eThe sourdough is considered the key: those who treat it well and refresh it regularly are rewarded with aroma and texture. The fact that no shortcuts are taken here pays tribute to this old promise.\u003c\/p\u003e\n\n\u003ch3\u003eA family house with historical brands behind it\u003c\/h3\u003e\n\u003cp\u003eBehind Breramilano 1930 is the IDB Group from Badia Polesine, a family business of the Muzzi family, which brings together seven historical Italian confectionery brands under one roof.\u003c\/p\u003e\n\u003cp\u003eThe group acquired and revitalized the old brand in 2009. Abroad, the house's festive cakes now travel under the name Breramilano, while Giovanni Cova \u0026amp; C. remains reserved for the Italian market – two names, one bakery, the same recipe.\u003c\/p\u003e\n\n\u003ch3\u003eConceived in Milan, made for the festive table\u003c\/h3\u003e\n\u003cp\u003eMilan remains the reference point for the brand – from the name and the recipes to the aspiration to bring the city's Panettone to the world.\u003c\/p\u003e\n\u003cp\u003eFrom here, you are best off browsing further through the \u003ca href=\"\/en\/collections\/suessgebaeck\"\u003esweet pastries\u003c\/a\u003e of the nur Gutes house. Or stay right with the Italians: A \u003ca href=\"\/en\/products\/cipriani-panettone-handverpackt\"\u003ehand-wrapped Panettone\u003c\/a\u003e and a \u003ca href=\"\/en\/products\/dbarbero-panettone-classico-750g\"\u003ePiedmontese classic\u003c\/a\u003e are already waiting.\u003c\/p\u003e","products":[{"product_id":"breramilano-panettone-classico-1120g","title":"Classic Panettone","description":"\u003ch2 id=\"speakable-headline\"\u003eClassic Panettone by Breramilano – the Milanese pound\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBreramilano 1930's classic panettone is the Milanese Christmas cake in its purest form – airy yeast dough with butter, eggs, raisins, and candied citrus peel. Two dough stages, an evening dough and a morning dough, give it its tall, delicately soft crumb.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone classico\u003c\/strong\u003e is a Milanese panettone from Breramilano 1930, baked with lievito madre and weighed in the Libbra Milanese of 1,120 grams, the city's traditional pound. Wrapped by hand in paper, it arrives as a tall, dome-shaped cake ready for the festive table.\u003c\/p\u003e\n\n\u003ch3\u003eTall dome, silky crumb, a scent of butter\u003c\/h3\u003e\n\u003cp\u003eBeneath its dark-baked crown, the classic panettone opens into long, silky fibers that smell of butter and pull apart almost effortlessly. The crumb is yellow from the egg yolks, airy yet moist, with that delicate yeast note that only a slowly developed dough can achieve.\u003c\/p\u003e\n\u003cp\u003eRaisins and candied peel are scattered throughout the crumb in whole pieces, providing bright, bittersweet citrus sparks against the mild sweetness of the dough. Sometimes the fruit leads, sometimes the dough – a gentle interplay until the very last bite. The edges taste slightly toasted, while the center remains soft and buttery.\u003c\/p\u003e\n\n\u003ch3\u003eHow to serve this large cake over the holidays\u003c\/h3\u003e\n\u003cp\u003eCut the classic panettone into tall wedges, from top to bottom, so that every serving includes crust, crumb, and a few pieces of candied fruit. It accompanies coffee in the morning, tea in the afternoon, and concludes a festive dinner in the evening. Sliced thinly, this size serves many rounds.\u003c\/p\u003e\n\u003cp\u003eFor gifting, it needs nothing more than its wrapped paper – a cake that arrives already dressed. For smaller tables, we offer a \u003ca href=\"\/en\/products\/la-perla-panettone-tradizionale-500g\"\u003epanettone in a 500-gram format\u003c\/a\u003e. And if you have a piece left over after the holidays, simply wrap it back up in its paper.\u003c\/p\u003e\n\n\u003ch3\u003eLievito madre requires time and a watchful baker\u003c\/h3\u003e\n\u003cp\u003eThe dough rises using lievito madre, a sourdough starter made from flour and water that is nurtured and regularly fed in-house. The longer this fermentation process takes, the finer the aroma and the more tender the crumb becomes – which is why Breramilano gives the dough the time it needs.\u003c\/p\u003e\n\u003cp\u003eIt is baked for 50 to 60 minutes at around 180 degrees, until the dome reaches a deep golden brown and its fragrance fills the bakery. The oven is merely the finale – the real work is done beforehand by the dough and the passage of time.\u003c\/p\u003e\n\n\u003ch3\u003eA Milanese panettone among Piedmontese neighbors\u003c\/h3\u003e\n\u003cp\u003eThe panettone belongs to Milan just as much as its cathedral, and Breramilano bakes it the way the city has always understood it – as a tall festive cake with fruit in the dough. This simple version is the original.\u003c\/p\u003e\n\u003cp\u003eOn the shelves at nur Gutes, this Milanese classic is joined by companions from other regions – a \u003ca href=\"\/en\/products\/dbarbero-panettone-classico-750g\"\u003epanettone from Piedmont\u003c\/a\u003e and a \u003ca href=\"\/en\/products\/marzadro-grappa-panettone-1000g\"\u003epanettone with grappa\u003c\/a\u003e. It is a chance to taste how differently Italy interprets the same cake: light and mild here, robust with grappa there. And for those who set all three on the table, it is a taste of Italy from one end to the other.\u003c\/p\u003e","brand":"Breramilano 1930","offers":[{"title":"1.120 g","offer_id":60318680940878,"sku":"031VIA8335","price":44.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/breramilano-panettone-classico.png?v=1791974751"},{"product_id":"breramilano-pandorino-limoncello-100g","title":"Limoncello pandoro","description":"\u003ch2 id=\"speakable-headline\"\u003eBreramilano Limoncello Pandorino – a lemon star\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eBreramilano 1930 Limoncello Pandorino is a small pandoro with limoncello for a single person. Its eight-pointed star, the hallmark of this pastry, encloses a soft center of light limoncello cream – the great Italian festive cake, here baked in pocket size.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLimoncello Pandorino\u003c\/strong\u003e is a yeast pastry from Breramilano 1930 in a 100-gram format, a solo-portioned pandoro filled with a light cream inspired by the lemon liqueur of the same name. Following the tradition of the large pandoro, the dough rises light and high – a sweet solo for the Advent season.\u003c\/p\u003e\n\n\u003ch3\u003eGolden-yellow dough outside, soft cream inside\u003c\/h3\u003e\n\u003cp\u003eOn the outside, the little star is golden-yellow and as delicate as brioche; inside, a surprise awaits – a light cream that oozes softly from the center with the first bite. When sliced, it lies like a pale mirror in the golden crumb, a lovely contrast on the plate. Under finger pressure, the dough springs back like a cushion.\u003c\/p\u003e\n\u003cp\u003eThe Limoncello Pandoro has a bright lemon flavor with a fine sweetness; the Breramilano 1930 pastry remains mild and buttery, allowing the center to shine. This way, the work is shared equally – the dough provides the warmth, while the cream provides the freshness.\u003c\/p\u003e\n\n\u003ch3\u003eAn entire cake all for yourself\u003c\/h3\u003e\n\u003cp\u003eServe the Limoncello Pandorino at the end of a winter meal or with a pot of coffee in the afternoon – its size is designed for a single plate; a small knife is enough to cut it. Once sliced, the star reveals its creamy interior.\u003c\/p\u003e\n\u003cp\u003eThe Pandoro al limoncello is a seasoned gift, fitting into any coat pocket. It also holds its own on the Advent tray among mandarins and nuts. If you want to continue with the yellow theme, you will find \u003ca href=\"\/en\/products\/mandrile-melis-cuneesi-limoncello-100g\"\u003eCuneesi with Limoncello\u003c\/a\u003e and \u003ca href=\"\/en\/products\/la-perla-di-torino-tartufo-limoncello-200g\"\u003elimoncello truffles\u003c\/a\u003e in our range. For purists, an \u003ca href=\"\/en\/products\/la-perla-mini-pandoro-80g\"\u003eunfilled pandoro from Turin\u003c\/a\u003e is also available.\u003c\/p\u003e\n\n\u003ch3\u003eThe star shape carries a patent from Verona\u003c\/h3\u003e\n\u003cp\u003eThe high star shape of the pandoro dates back to Verona's Domenico Melegatti, who patented it in October 1894 – the cake owes its grand appearance to this design. The dough rises in this mold until it grows high and airy over the rim; seen from above, it is a star; from the side, a small tower with soft edges.\u003c\/p\u003e\n\u003cp\u003eTraditionally, Verona dusts the pandoro with vanilla-scented powdered sugar, like freshly snow-covered Alps. Its richness lies in the dough itself; it is baked without raisins and without candied fruits – on this quiet stage, the cream is allowed to play the lead role in the Pandorino.\u003c\/p\u003e\n\n\u003ch3\u003eA Veronese classic in the Milanese assortment\u003c\/h3\u003e\n\u003cp\u003eThe fact that a Milanese panettone house is baking a Veronese specialty is a highlight in the Breramilano 1930 range – the pandoro and panettone are the two great winter figures of Italy. Both celebrate the same season, for Christmas and New Year's, and never get in each other's way.\u003c\/p\u003e\n\u003cp\u003eThe pandoro relies entirely on its buttery dough, whereas the \u003ca href=\"\/en\/products\/dbarbero-panettone-classico-750g\"\u003eclassic panettone\u003c\/a\u003e is studded with fruit. Breramilano places the star next to its tall, domed cakes from Milan – if you like, you can set your festive table with both styles. With the Limoncello Pandoro, you also get the cream – a modern footnote in an ancient form.\u003c\/p\u003e","brand":"Breramilano 1930","offers":[{"title":"100 g","offer_id":60318683496782,"sku":"031VIA860427","price":4.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/breramilano-pandorino-limoncello.png?v=1791974464"},{"product_id":"breramilano-panettone-limoncello-creme-1000g","title":"Panettone with Limoncello cream","description":"\u003ch2 id=\"speakable-headline\"\u003eBreramilano Panettone with Limoncello cream – a sunny filling\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePanettone with Limoncello cream from Breramilano 1930 is Milan's zesty answer to the classic Christmas cake. Beneath the high dome awaits a bright cream that smells of lemon – cake and dessert combined in a single festive pastry.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone with Limoncello cream\u003c\/strong\u003e is a filled Limoncello Panettone by Breramilano 1930 in a 1,000-gram format. The dough rises high and airy like a Milanese yeast cake, while the filling provides the sunny component – festive from the first slice to the last wedge.\u003c\/p\u003e\n\n\u003ch3\u003eA silky cream sets the tone here\u003c\/h3\u003e\n\u003cp\u003eThe cream runs softly through the light crumb and adds a sweet, sunny note to every bite, while the buttery and mild dough balances it out. Even the scent is bright and awakening, like freshly grated zest.\u003c\/p\u003e\n\u003cp\u003eThis is how the Limoncello Panettone tastes of summer in the middle of winter. The freshness rises the moment you cut into it, and in the mouth, cool fruit and warm, mild dough combine perfectly. The sweetness carries, the fruit invigorates, and the dough rounds it all off.\u003c\/p\u003e\n\n\u003ch3\u003eA dessert cake for the winter table and Sunday coffee\u003c\/h3\u003e\n\u003cp\u003eSlice the Limoncello Panettone into narrow wedges so the filling stays in place and each piece gets an equal share of cream and dough. After a rich feast, it replaces dessert entirely. For Sunday coffee, a cake of this size is enough for the whole group.\u003c\/p\u003e\n\u003cp\u003eAs a gift, it is a hit with anyone who prefers bright and fresh treats over heavy and dark ones. The citrus fruit has many relatives at the store as well – from \u003ca href=\"\/en\/products\/viani-limoncello-500ml\"\u003eLimoncello in a bottle\u003c\/a\u003e to \u003ca href=\"\/en\/products\/fratelli-lunardi-biscotti-limone\"\u003eBiscotti with lemon\u003c\/a\u003e and \u003ca href=\"\/en\/products\/agrimontana-bitterorangen-marmelade\"\u003ebitter orange marmalade\u003c\/a\u003e for the breakfast after.\u003c\/p\u003e\n\n\u003ch3\u003eFilled pastry requires double the craftsmanship\u003c\/h3\u003e\n\u003cp\u003eA filled Panettone demands two types of skill – first, the high yeast cake must succeed, then the cream must be distributed evenly without weighing down the delicate crumb. That is why every slice of the Limoncello Panettone from Breramilano turns out just as well. Dough and filling are in a ratio that works.\u003c\/p\u003e\n\u003cp\u003eA peculiarity of the Milanese process becomes apparent after the oven. The freshly baked cake cools while hanging upside down so that the high dome retains its airy tension until the crumb has set.\u003c\/p\u003e\n\n\u003ch3\u003eFrom classic Panettone to the bright lemon version\u003c\/h3\u003e\n\u003cp\u003eThe classic Milanese Panettone is a fruit cake, but in the filled versions, the creams take center stage and move it closer to a dessert. Cake and after-dinner treat thus arrive at the table in a single cut – an idea that has long since established its own family in Italy. Breramilano 1930 is among the houses that cultivate both paths – the classico in the old school tradition and the filled cakes for the modern day.\u003c\/p\u003e\n\u003cp\u003eThe Panettone al limoncello shows just how well the Milanese dough pairs with lemon. The fruit brings freshness into the dark season and turns the winter classic into a bright final chord for a festive menu. Anyone wishing to place the classic version alongside it will find a \u003ca href=\"\/en\/products\/dbarbero-panettone-classico-750g\"\u003ePiedmontese Panettone\u003c\/a\u003e on the shelf. With this cake, Breramilano 1930 provides the Milanese counterpart in yellow.\u003c\/p\u003e","brand":"Breramilano 1930","offers":[{"title":"1,000 g","offer_id":60318686445902,"sku":"031VIA860717","price":45.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/breramilano-panettone-limoncello.png?v=1791974839"},{"product_id":"breramilano-panettone-pistaziencreme-1000g","title":"Panettone with pistachio cream","description":"\u003ch2 id=\"speakable-headline\"\u003eBreramilano Panettone with Pistachio Cream – A Green Heart\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003ePanettone with Pistachio Cream from Breramilano 1930 is the panettone for the pistachio faction – Milanese leavened dough, a green cream core, and a dark chocolate glaze on top. It’s crunchy on the outside, springy with light dough underneath, and a nutty surprise waits in the middle.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePanettone with Pistachio Cream\u003c\/strong\u003e is a festive pistachio panettone from Breramilano 1930 with a weight of 1,000 grams. The dough follows the Milanese school—tall and airy—while the cream brings the nut into play: sweet, nutty, and buttery all at once, intended both as a gift and as a dessert.\u003c\/p\u003e\n\n\u003ch3\u003eDark glaze, green core, and a nutty aroma\u003c\/h3\u003e\n\u003cp\u003eEven on the cutting board, the Panettone with Pistachio Cream looks like a work of art—dark glaze over light dough, with the green of the cream flashing through when sliced. Three layers, three textures, one grand entrance. The dome has a matte shine under its layer of chocolate, and at the edges where the coating tapers off, the golden dough peeks through.\u003c\/p\u003e\n\u003cp\u003eThe cream has a mild, nutty taste with that fine, slightly resinous spice that characterizes ripe pistachios; the dark coating provides a bitter counterpoint to the sweetness of the dough. Anyone who puts their nose to a fresh slice will catch the scent of roasted nuts and dark cocoa at the same time.\u003c\/p\u003e\n\n\u003ch3\u003eA cake that brings its own dessert plate\u003c\/h3\u003e\n\u003cp\u003eOnly cut the Panettone with Pistachio Cream just before serving so the glaze remains intact and every slice reveals its green core. After a meal, it replaces a cheese board and a box of chocolates in one go. The next afternoon, it tastes brand new served with an espresso. Store it in a cool, dry place until then, and the coating will keep its crunch. It also makes for a substantial gift, both literally and on the table.\u003c\/p\u003e\n\u003cp\u003eIf you've been bitten by the pistachio bug, there is more in store—with \u003ca href=\"\/en\/products\/scyavuru-crema-pistacchio-pistaziencreme\"\u003eSicilian pistachio cream in a jar\u003c\/a\u003e, \u003ca href=\"\/en\/products\/d-barbero-pistacchiotti-pistazien-nougat\"\u003epistachio nougat from Piedmont\u003c\/a\u003e, and \u003ca href=\"\/en\/products\/la-perla-di-torino-tartufo-pistacchio-200g\"\u003epistachio truffles from Turin\u003c\/a\u003e—the green nut runs through half our sweets shelf, and only the best at that.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the tall dough, then the cream and glaze\u003c\/h3\u003e\n\u003cp\u003eWith this panettone, the work doesn't end at the oven—after baking, the tall cake receives its dark glaze, providing a bitter counterpart to the sweet cream. The glaze is meant to crunch without shattering, and to adhere without pressing down on the delicate crumb.\u003c\/p\u003e\n\u003cp\u003eThe yeast dough, slowly fermented in the Milanese style, holds all the layers together—so even the last slice remains perfectly balanced. Breramilano 1930 provides this modern idea with a solid foundation, because filled panettoni are only as good as their dough.\u003c\/p\u003e\n\n\u003ch3\u003eThe Pistachio Panettone in the Milanese family\u003c\/h3\u003e\n\u003cp\u003ePanettone is Milan’s greatest Christmas contribution, and in this house, it appears in several forms—the pistachio panettone is the nutty one among them. The \u003cem\u003ePanettone con crema di pistacchio\u003c\/em\u003e stands in the line of modern, filled panettoni that reimagine the classic form without betraying it.\u003c\/p\u003e\n\u003cp\u003eThose who love a direct comparison should place it next to the \u003cem\u003ePanettone classico\u003c\/em\u003e from the same house—here, the green temperament; there, the raisin tradition, and between them lies only a matter of taste. Breramilano 1930 bakes both with the same patience.\u003c\/p\u003e","brand":"Breramilano 1930","offers":[{"title":"1,000 g","offer_id":60318692475214,"sku":"031VIA860718","price":47.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/breramilano-panettone-pistazie.png?v=1791974968"}],"url":"https:\/\/norgutes.com\/en\/collections\/breramilano-1930.oembed","provider":"nur Gutes","version":"1.0","type":"link"}