Panettone Milanese from Emporio Rulli

The San Francisco Chronicle had a full page article featuring a bay area bakery that is somewhat famous for its panettone called Emporio Rulli,  owned by Pastry Chef Gary Rulli and his wife Jeannie.  He was seriously trained in Milan in the art of panettone.  It fascinated me and when I clicked on the video, I was mesmerized.  And eventually a little disappointed that we did not  have to hang our Golden Orange Panettone upside down like Milanese bakers.

Reading his panettones are sent worldwide and to VIP chefs in the U.S., I  ordered one

It arrived today!

Unwrapped,  the orange scent was reminiscent of  the one we made, only less fragrant,  not being straight out of the oven.  Cutting into it, the crumb and texture looked just like some of the Alpha Bakers.  Here's the fun part, it tasted almost identical to Rose's recipe!  The raisins were soaked in something different and chestnut honey is referred to in the article instead of golden syrup, but that is all.   I, and others,  actually think Rose's recipe has the better flavor.   Can you believe it?    We made panatonne that seriously equals a very respected Italian bakery 's signature bread.  High fives to all of us and a big giant Well Done to Rose!