THE FORNASETTI PANETTONE

Images courtesy of Fornasetti

Fornasetti has Chosen Davide Longoni to Combine Artistic Flair

Within a month we shall reach the glorious festive seasons. So what’s new from Fornasetti?

For the fifth consecutive year, Fornasetti is entrusting Davide Longoni‘s bakery with the production of its panettone, recognising in this outstanding Milanese bakery some of the values that are key to the Atelier, such as the revival of traditional craftsmanship and the use of high-quality raw materials.

From the stone-ground flour to the sourdough starter, every ingredient is carefully selected and processed to create a product that blends creativity, research, and experimentation. The Fornasetti panettone recipe recaptures the traditional ingredients of the Milanese cake, including sultanas, candied orange, and citron peel. But what gives the Fornasetti panettone its unmistakable flavour is saffron, added to the dough in pistils to make the product unique.

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The fruit of a slow process that takes several days and includes maturing, kneading, and rising the Fornasetti panettone is packaged in an exclusive cylindrical box made from embossed paper decorated with some of the Milanese Atelier’s best-known motifs. Around the circumference, devotees will recognise the ‘Pompeiana’ decoration, which became part of the Atelier’s catalogue via the screen of the same name created by Piero Fornasetti in 1951. Slender columns frame illusory spaces inhabited by classical statues, which can be traced back to the frescoes of Pompeii with their warm, bold colour contrasts. The architectural theme, like the trompe l’oeil effect, is a constant in the decorations on Fornasetti panettone boxes, these Pompeian frescoes joining other previously used decorations.  On the lid of the box is ‘Il Re Sole’, an anthropomorphic sun, designed by Piero Fornasetti for a tray in the 1950s, which will majestically illuminate any festive table.