Gingerbread houses, fruitbreads and cow-rolled sugar are all national holiday elements, while in Milan, Italy, they have one final Christmas dessert: Panettone Pennyoni. It's a rich, combined version of Pandolo and Stallon, but bread is like a cake, and fruit-drys add sweetness. However, the traditional sugar oil content makes the bread more difficult to ferment and generally takes three days to one week to produce. But it is also for this reason that Panettone can be stored for a long time, and the longer it lasts, the more fragrance, the choice of Christmas companions in many countries。
