TEXT AND PHOTOS BY CESARE ZUCCA In 1795, Mastro Tommasso di Filippo Muzzi opened small pastry shop in the heart of Foligno, a town in central Umbria. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes. While in Milan for the entire Christmas period a real “Panettone festival” will be organized which will see the specialties of the prestigious Giovanni Cova & C. pastry shop at the extraordinary Eataly Smeraldo Store. In New York, Boston and Chicago, in synergy with Eataly, Tommaso Muzzi’s Panettone will be told in its essence, as we know it in Italy. The rigor and complexity of production will be transferred, making it one of the most prestigious national gastronomic symbols. he collaborative project between Eataly, the Farinetti family company and Borsari family Confectionery Company of the Muzzi family, owners of the “Tommaso Muzzi” brand, will take the form of setting up real single-brand temporary stores, in which they will be protagonists classic panettone and pandoro, coated and stuffed specialties that will find narrative opportunities and sumptuous exposure. Connoisseurs can, in a guided way, taste the products and understand the substantial characteristics and differences with respect to any other dessert. Emphasis therefore on the mother of natural yeast, sensory analysis, occasions and ways of consumption, to establish a path of knowledge and culture with the consumer.
 “We are in perfect agreement with the Eataly philosophy based on the celebration of Made in Italy excellence – states Andrea Muzzi Ceo of the Group – we also share the values ​​and the will to bring Italy where no one has gone so far so determined. The conquest of the international tables is above all a cultural issue and those who become standard-bearer are also guarantors of an entire system or supply chain. The Italian tradition must be defended and protected, therefore teamwork is not only a necessity but I would say, an imperative “.
The historic pastry shop Giovanni Cova & C., also distributed in the US with label Brera Milano 1930,  from Mid.November till January 2020  will host a great sale of its products at NY Eataly, including a sumptuous exhibition the celebration of the 500th anniversary of the death of Leonardo da Vinci. Combining excellence and art, all the celebrations of the Leonardo 500 Line will be on display and on sale. La Gioconda will wrap the Classic Panettone, awarded with the Three Star Superior Taste Award and the Annunciation, the extraordinary GranCioccolato Panettone.

The Lat Supper will be an elegant Panettone livery with drops of white chocolate, raspberry and pistachio, while to embellish the Panettone with curcuma and ginger there will be the fascinating reproduction of the work La Dama with Ermellino; The Virgin of the Rocks will be the protagonist with the Panettone stuffed with cream of “Pistacchio Verde di Bronte DOP” and Sant’Anna, the Virgin and the baby with the lamb will be the copy that will adorn, finally, the Panettone Pere e Cioccolato.

To complete the assortment, but no less important, will be the presence of all the iconic products of the prestigious Milanese pastry brand. A grand take on the traditional Italian Christmas cake, this classic basso panettone is made with natural yeast that takes at least 30 hours to rise, then filled with a generous helping of candied fruit and raisins. Excellent on its own, panettone pairs well with fresh berries, whipped cream, and dark chocolate. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as after-dinner dessert with a glass of wine.INFO
Brera Milano 1930
Giovanni & Cova.G
Eataly NY



In on the occasion of the 150th anniversary of  extraordinary composer and good food lover  Gioachino Rossini,, the prestigious Milan pastry shop Giovanni Cova & C,  also distributed in the US under the label Brera Milano 1930,  pays homage to him, dedicating his panettone to his works. Renewed collaboration with Archivio Storico Ricordi also for next Christmas-2018.  The idea of ​​celebrating the 150th anniversary of the death of Maestro Gioachino Rossini stems from the meeting of Giovanni Cova & C., an icon of craftsmanship in the Milanese patisserie, and the Archivio Storico Ricordi, custodian of the works of the greatest Masters of Melodrama , and represents the opportunity to continue the cultural journey that unites music with Italian confectionery excellence. The Ricordi Historical Archive is the most important private music collection in the world. Here are preserved the immortal musical works of great artists who have left an indelible mark on the musical culture. The Archive, founded in 1808, is the historical memory of the musical publisher Ricordi, acquired in 1994 by the German multinational Bertelsmann, which has since guaranteed its conservation and cultural development. Its prestige lies in the variety of preserved documents, which offer a complete view of Italian culture, industry and society. Hosted at the Palazzo di Brera in Milan, the Archive collects scores, letters of composers, librettists and singers, sketches and sketches, booklets

vintage photos and Art Nouveau posters. A sweet tribute to the most famous Italian opera Composers, such as Donizetti, Respighi, Toscanini, the incomparable Paganini, or the great Rossini of which this year is the 150th from hid death ,
To enrich the Ricordi Line the 2018 cake will be dedicated Rossini with the Panettone GranCioccolato (Grand Chocolate) covered with lozenges of dark chocolate and chopped hazelnuts and enriched with thick drops of dark chocolate, greedy in the recipe and precious in the wrap wanted for the occasion with the reproduction of the autograph score of the work L’Italiana in Algiers of Maestro Gioachino Rossini honored in his 150th anniversary also in the famous portrait of Vespasiano Bignami.

Grand Chocolate
joins the range to offer to all the greedy of the magic ingredient an unparalleled combination capable of mixing the acidulous tones sourced from the yeast with the
moderate bitterness of a fondant 47% rounded in closing by the fragrant taste of butter. A cake devoted to a scrupulous selection and combination of first-class ingredients, from the first milk-processing centrifuge butter that arrives weekly from Northern Europe to strictly fresh eggs, from the flour mix selected in 80 years of mother yeast able to make the difference on a processing process of about 72 hours from the first delivery to the finished product. The hand wrapping gives an emotion capable of embellishing the Christmas table with an ode to the most extraordinary Italian musical culture, to be savored by capturing the aromas, for an experience of the five senses.

I tasted it, I loved it!

For more info
Panettone Grand Cioccolato
by Giovanni Cova & C
distributed in the US under the label Brera Milano 1930