Panettone is a traditional Milanese sweet bread with candied fruits that is made around the holiday season. This fragrance is an effervescent cocktail of ginger and orange meet rum and nutty, creamy carrot, creating a kaleidoscope of flavor with a sweet drydown. Panettone features notes of bitter orange, mandarin, ginger, carrot seeds, davana, rum, immortelle absolute, tagete seeds, vanilla absolute and Vinyl Guaiacol (molecule with scent that is sweet, spicy, clove-like, somewhat smoky). It is an eau de parfum, edp.
MILANO FRAGRANZE PANETTONE REVIEWS
Fragrantica: Panettone is utterly delicious! The scent profile is spicy, fruity, and bready. When I first spray Panettone, I get a warm gentle effervescent zinger of bubbling ginger and dark oranges, maybe a breezy blood orange. I then get a sparkling mint, but not in a pungent way. It’s as if the strength of the mint was muted by a creamy, earthy, “root” like aroma, which could be coming from the note of carrot. The spongy nature of panettone, warmth yielding to the bite, the candied fruits and raisins creating a kaleidoscope of flavors. The bready note creates a warm billowy background that lingers from first spray, all the way to the drydown. It’s more like sweet bread, sprayed lightly with fruit essence until the top layer of the bread if soaked.
Fragrantica: A wearable, not overly sweet, but restrained gourmand.
cafleurebon: Created, as a love manifesto, for the creator's beloved city Milan: “I was born and raised in Milan, and I developed an incredible affection for this city, to the point of feeling so lucky just for the fact of having been born here. This city gave me so much, having a significant contribution of shaping what I am today. For years I have been thinking that one day I would have developed something to let the world know how beautiful this city is and how much I love it. That day has finally arrived.” If you have never tasted a REAL handmade Panettone, let me try to describe its majestic beauty. It’s a hefty cake, weighing around 2.2 pounds, and about 8 inches high with a long and intricate cooking process (it is said that cooking one is a real labor of love) that involves curing the dough, that has to slowly ferment many hours, and the special proofing process that can take several days. The classical ingredients are flour, eggs, butter, yeast, dry raisins, candied oranges and lemon zest. Varieties include mascarpone cream, chocolate, hazelnuts, pistachio, limoncello, and even ice cream or pumpkin flavors. I am a “panettone purist” and I declare the classical taste to be the best and most ceremonial. Panettone smells like a capsule-scented memory of a perfect Christmas. Candied fruits, bitter orange, this smells like slicing through the perfect wedge of fresh Panettone. It smells yellow, festive, with a buttery floral touch and a doughy quality that almost has a bounce to it – imagine pinching the softness of the cake and watching it slowly return to its original shape. A must-try if you are a gourmand lover. Or someone who wants a “taste” of Milan.
