Cremeria Buonarroti was founded more than 100 years ago, in 1920. To this day, it’s considered one of the best pastry shops in Milan. Its refined cakes and pastries are created daily by our expert pastry chefs.

It’s a meeting spot for Milan’s elite, who gather here for a chat over a drink or a tasty treat. We also deliver in Italy and Europe, through our staff.

Among our wide variety of products, panettone is a specialty we particularly recommend to Middle Eastern consumers.

On sale every year from October until March, this soft, alcohol-free cake is made with the highest quality flour and butter, as well as plenty of sultanas and candied orange. Fluffy in texture and delicate in flavour, panettone will melt in your mouth.

Its shelf life is between 3-4 months when kept in its original packaging and we especially recommend it for autumn or winter months, whether in warm or cold countries.

For us, the best way to savour panettone is with a good cup of tea.

Related Articles

A new era for snacks and puffed cakes thanks to the Bake Italy presses

BAKE ITALY presented at SIGEP 2023 its presses producing in just a few seconds a tasty alternative to bread and much more. With this press it is possible to play with the new trend of puffed cakes and cereal snacks by creating, diversifying, customizing new products. Thanks to its versatility the BAKE ITALY press is...

Lyon biscuit: The original taste

LYON BISCUIT from 1935, unequalled pastrycook know-how The pastrycook Gomez –La Basquaise settles in the suburbs of Paris in 1925. It is already specialized in items for ice-cream makers and waffle producers. In 1930, the Gomez brothers got the idea to give a cone-shape to the usual flat waffle pastry. Still very innovative, they will...

Gelato everywhere, in the name of hybridisation

In formats, fittings and equipment, there is a less clear distinction between gelato, pastry, coffee, bakery, foodservice and bars – all sectors featured at HostMilano.  The distinction between gelato, pastry, bakery, coffee and foodservice is becoming more blurred, thanks to the appearance of hybrid formats. Increasing numbers of professionals are ‘hopping’ between once rigidly-defined sectors,...