The first mention of the great “Christmas bread” with a name similar to today’s one dates back to 1606, and is contained in a dictionary of Milanese and Italian terms.
Over the centuries the Panettone underwent numerous variations and enrichments, getting very close, especially in the composition, to the whole current image. As for the shape, however, it was an important modification of the last century by confectionery companies which, by partially changing the production process, made the final product that great and leavened symbol that we still know today. Even its availability during the year changed over time, in the nineteenth century in Milan it became a product available almost all year around, albeit with reduced quantity.
With Insolito Panettone, Loison pursues the goal of making this extraordinary dessert and its history known, but also of transmitting the peculiarities of a dessert that can be eaten all year round and in many different sweet and savory recipes. This was made possible by the collaboration with famous chefs who used Loison Panettone as the main ingredient of their recipes, making it truly an everyday delicacy. A project, that of “Insolito Panettone” that looks to the future, to experimentation and the desire to do well that always distinguish Loison.