Panettone and Pandoro from Breramilano – Milanese Baking Art
Panettone from Breramilano 1930 is Milanese baking craftsmanship with a long pedigree – the brand continues the tradition of festive cakes from the historic Giovanni Cova & C. confectionery. From October well into the spring, their tall festive cakes are in season in shops.
Breramilano 1930 stands for festive pastries in the Milanese tradition, grown from the long history of two confectionery families. At nur Gutes, the range currently extends from Panettone classico to the small Pandorino, from grand celebrations to coffee breaks – each cake a separate chapter of the same school of baking.
From Angelo Grioni to Giovanni Cova and back to Brera
The story behind Breramilano 1930 begins in 1905, when the house's first pasticceria opened in the heart of the Brera district – a workshop for sweet craftsmanship in the middle of Milan.
It began with the confectioner Angelo Grioni; his son Antonio managed the business in the second generation. Through Rosa and her husband Agostino Panigada, the alliance with the confectioner Giovanni Cova was finally formed – the merger resulted in Giovanni Cova & C. The brand still refers to the year 1930 today, bearing it in its name.
Its international face received a new name in 2024 – BreraMilano1930, a nod to the district of the first bakery. Thus, the brand gathers family history, city history, and craftsmanship in a single word. Anyone cutting into a cake from Breramilano 1930 therefore has more than a hundred years of confectionery art on their plate – from the first shop counter to today's festive table.
A small Panettone assortment between classic and creamy modernity
The assortment at nur Gutes ranges from the raisin-studded classico and filled cakes with limoncello and pistachio cream to the Pandorino for a single person.
The two cream cakes address the present – lemon bright and sunny, pistachio nutty under a dark glaze. Alongside them, the classico represents the old school, and the small star in the Veronese style takes the solo in the afternoon. Thus, one house covers the entire festive season with just a few cakes.
Sourdough, two dough stages, and the calm of an old house
Behind the house's tall dome cakes is the Milanese process – two dough starters, the carefully maintained lievito madre, baking, and finally cooling upside down, a testa in giù.
The sourdough is considered the key: those who treat it well and refresh it regularly are rewarded with aroma and texture. The fact that no shortcuts are taken here pays tribute to this old promise.
A family house with historical brands behind it
Behind Breramilano 1930 is the IDB Group from Badia Polesine, a family business of the Muzzi family, which brings together seven historical Italian confectionery brands under one roof.
The group acquired and revitalized the old brand in 2009. Abroad, the house's festive cakes now travel under the name Breramilano, while Giovanni Cova & C. remains reserved for the Italian market – two names, one bakery, the same recipe.
Conceived in Milan, made for the festive table
Milan remains the reference point for the brand – from the name and the recipes to the aspiration to bring the city's Panettone to the world.
From here, you are best off browsing further through the sweet pastries of the nur Gutes house. Or stay right with the Italians: A hand-wrapped Panettone and a Piedmontese classic are already waiting.
