Since 1932, the Bonifanti family has been using the same yeast to bake their famous holiday cakes in Villafranca, a small town in the northern region of Piemonte. This classic Milanese panettone is made with natural yeast that takes 30 hours to rise, then filled with candied orange peel, raisins, and citron. Excellent on its own, this cake pairs well with fresh berries, whipped cream, and dark chocolate. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as after-dinner dessert with a glass of wine.
