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His illustrious Panettone in its classic or chocolate version remains the most famous of his wonderful cakes.
The whole secret lies in a very elaborate preparation which takes time in the proving as in the kneading. The flavorful paste is rich in candied Calabrian oranges and grapes. It is tasted majestically in its icing of almonds, hazelnuts and amaretti.As for Bussolà, this leavened cake typical of the city of Brescia combines simplicity and flavor. Its light crown floats on the scent of butter, vanilla and lemon peel.
Il Maestro gives Christmas all its gourmet magic in the greatest tradition of divine desserts.
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Iginio Massari Chocolate Panettone Massimo Lunardon & C. «Sprtiz» chalices. © Alessandra Cenna
Shot on iPhone 11