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"Founded by Teresio Busnelli in the Arluno suburb, this pasticceria uses an ancient yeast-preparation technique known as in corda and relies on a 43-year-old starter dough named Gigi to make both traditional and modern panettoni; a signature modern creation is the Giallo Milano, made with saffron, candied lemon, and ginger as a homage to Milan’s historic yellow hues and its famed saffron risotto." - Serena Renner