The formula of the traditional cake is enriched with chocolate from ivory coast and made with aromatic cocoa. The nose features a primary note of cocoa, wood and spices. Low bitterness, low acidity and low astringence. The aromatic cocoa, also known as "fine cocoa" is only 10% of the global harvest and the criollo, the rarest strain ever.

• Panettone with fondant chocolate Domori without raisins and without candied citrus cubes

• Baking products with natural yeasts

• Made from natural yeast, which is produced with the parent system, using the procedure that usually applies to Panettone Milanese

• Quality from Vergani Milano since 1944

• Store in a cool, dry place