The voice of maestro Giuseppe Verdi still seems to echo in the old workshop. A regular Cova patron, Verdi was wont to directly order the Head Pastry Chef to prepare "his cake" for the famous soprano and Verdi’s second wife Giuseppina Strepponi, and that it be served to her straight from the oven.
Cova Panettone dates back to the early nineteenth century and to the original workshop in Via Verdi. The inimitable recipe has been handed down and continues to be faithfully followed today.
After some two centuries, unaffected by the passage of time, new tastes and new trends, Cova Panettone retains its unique, inimitable taste.
Enjoyed for its traditional and distinctively delicate taste, it is a favourite of the townspeople of Milan and esteemed connoisseurs alike, and its fame has spread far afield.
A mixture of carefully selected ingredients is the secret of a success that goes beyond the boundaries of time.
Cova uses simple but select ingredients including soft wheat flour, yeast, sugar, premium-quality quality butter, fresh eggs and candied fruit all prepared to a secret recipe jealously guarded by our Master Baker.
Soft and delicate, panettone should be kept in a warm, dry place as cold and damp tend to harden its natural texture. We recommend you store our cake in a dry place at room temperature and place it on a warm radiator or near a fireplace for half an hour before cutting it with a serrated knife to bring out the fragrance of its natural ingredients.
