Excelsior Hotel Gallia releases seasonal panettone in two versions
Pastry Chef Francesco Gramuglia has crafted two interpretations of the Milanese Christmas classic: the traditional Tradizionale and the Anima Esotica, now available to purchase.
AI-assisted voice playback. Starts only when you choose Play.
Excelsior Hotel Gallia releases its panettone in two distinguished interpretations, both crafted by Pastry Chef Francesco Gramuglia. The Tradizionale honours the classical Milanese formula, its golden crumb studded with candied fruit and dried fruit, while the Anima Esotica ventures toward more adventurous flavour combinations.
Panettone carries the weight of heritage in Milan, where the confection originated centuries ago. The hotel’s versions arrive as the season turns toward celebration, each loaf representing a different sensibility: one rooted in time honoured technique, the other exploring the boundaries of the festive sweet. Gramuglia’s hand in their making speaks to the pastry kitchen’s commitment to both reverence and invention.
The crumb itself tells the story of their making. Golden, aerated and tender, studded with jewelled fruit, these panettone embody the precision required of this ancient form. Each rise, each fold, each calculated temperature contributes to the ethereal texture that distinguishes true panettone from lesser imitations.
Both versions now available for purchase, they offer a welcome into the Excelsior Hotel Gallia’s world of refined seasonal pleasures. The Tradizionale and Anima Esotica serve as edible invitations to the spirit of the season, crafted with the same attention to detail that defines the hotel itself.
Imagery courtesy of Excelsior Hotel Gallia (@excelsiorhotelgallia).