ARTISAN PANETTONE – ROMANENGO X LANGOSTERIA
This panettone is the result of a collaboration between Langosteria and Romanengo, two iconic Italian institutions united by a common vision: enhancing authentic flavor through a fully artisanal process that unfolds over more than two days of preparation.
Under the guidance of Corporate Pastry Chef Daniele Bonzi, Langosteria interprets the Milanese panettone tradition with a contemporary approach and an unwavering dedication to ingredient quality. Joining this vision is Romanengo, the historic Genoese confectioner founded in 1780, bringing to the project its mastery of the classic “alla genovese” candying method—an art we have safeguarded and passed down for over two centuries.
This is how an artisanal panettone enriched with our clementines and apricots is born: whole fruits slowly candied in our sugar syrup and then hand-cut to preserve their structure and aroma.
A meeting of two houses that share the same philosophy: honoring time and care as essential ingredients of flavor.
The dough, true to Milanese tradition, is made with sourdough starter and carefully selected ingredients — butter, fresh cream, and Madagascar vanilla — and takes shape over more than two days of preparation.
The sweetness and citrus notes of Romanengo’s candied fruit blend with the softness of Langosteria’s panettone, creating a harmony that reflects Italy’s craftsmanship culture.
“For me, it was important to create a panettone that honored Milanese tradition, to which Romanengo’s candied fruit adds sweetness, aroma, and history,” says Daniele Bonzi, the Group’s Corporate Pastry Chef. “We share the same attention to detail, to quality, and to the beauty of the artisanal process.”
