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Who Has The Best Christmas Panettone in The Boroughs?

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Ok my 88 year old (soon to be 89) Grandfather has been buying panettone on Bleecker Street in Manhattan his whole life, he goes to either Bruno's (no longer there, now in Staten Island where he lives) and or Rocco's. As the years goes by he is getting crabbier and keeps saying "it’s not the way it used to be", he is done with both Rocco’s & Bruno’s. He is looking for an authentic dense, fruit filled and moist Genovese style (not Milanese) Panettone. No box suggestions please either. I will travel with him wherever. HELP!!!

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  1. Just getting on-line to order Panettone myself. I have to special order it from Emporio Rulli in San Francisco. They're on-line store is open right now for the holidays from Dec 1 -31. I know it's not in your area and you have to special order it but maybe it's worth a try since they're known for their Genovese and Milanese style Panettone. Happy Holidays!!

    1. Have you had any luck yet? I can definitely sympathize with you and your grandfather- few, if any, of the old bakeries are anywhere near what they should be. I think Rocco and Bruno are just horrible. I would give Tarallucci e Vino a call, as well as Falai Panetteria, along with Sullivan Street Bakery and Granddaisy Bakery. One of them might offer their own version. I can tell you that Buonitalia does not carry it, nor does DiPalo. To tell you the truth, I can't recall seeing much Genovese-style panettone at all in New York. I guess not too many Genovese fishermen had cause to settle over here! Good luck.

      1. Can someone tell me the difference between Genovese and Milanese panettone? I looked online and still can't figure it out. I guess Genovese is heavier and has more stuff in it, but then Milanese also seems to have the dried fruits and raisins.

        richyrich - I'd be interested to know if you ever tracked down the Genovese panettone your grandfather was looking for.

        4 Replies
        1. re: uwsgrazer

          As far as I know, Panettone Genovese is more like a "pandolce", meaning "sweet bread", and has ingredients very similar to Milanese (dried fruit, etc.), but is not a high, yeasty bread the way that most Panettone is. It is a denser, lower disc of bread with a firmer crust, much like an American-style raisin bread, or even an Irish soda bread.

          1. re: vvvindaloo

            Thank you. So if I follow you and the other information I've received correctly it seems that Milanese is more like a yeast-y or softer type of cake.

            When I was at Grandaisy yesterday I thought they said their panetonne was in the Milanese style. I was kind of surprised, as I thought Genovese seemed more the norm.

            1. re: uwsgrazer

              In am not sure what you mean by "the norm", uws, but the Milanese style is definitely more common both in Italy and the US, and is what most people think of as Panettone. I think I recall Rocco's on Bleecker making the Genovese style as well as the Milanese one in years gone by... I don't recall exactly when the last time I saw their holiday offerings was, but it must be at least 3 or 4 years now that I do not patronize that establishment.

              1. re: vvvindaloo

                I guess "the norm" just meant what is more common. In that case, I guess all the panettone I've eaten and enjoyed over the years has been Milanese. Now I'm curious to try the Genovese style, though probably not enough to buy a whole one.

                I think Rocco's and Bruno's both sell Genovese and Milanese style panettone, in case anyone is interested. I called both the other day, when I was thinking of buying some. Now, if I get one my current thinking would be to go to Grandaisy, based on personal positive experiences there as well as other 'Hounds recommendations