Among the 10 best patisseries in Italy, six generations and all the historic Milanese recipes (panettone, which was born right here). Here is their recipe for making pan de meino, to be puccia strictly in a cup of cream
The pan meino, alias Pan De Mej in Milanese dialect, it is a poor dessert, which is based on millet flour and flavored with elderflower. Today few people prepare it, less and less, and finding it in the historic pastry shops of Milan and its province is not easy. At the Pasticceria Besuschio of Abbiategrasso they still do it, since 1845.
Here the panettone was born
Six generations of patisseries a predisposition for traditional recipes, which proudly offer in the shop alongside creations of more innovative pastries and (much) chocolate – in the over 10 meters of space counter there is so much and it is all full. The pan de mej, of course, but also the rice flour and corn biscuits, the Pagnotta di Fraa, a typical abbiatese sweet made from corn flour and dried fruit, the Tegola with almonds and hazelnuts. Not only tradition, because among their classics there is also Porphyry, a chocolate plumcake.
At Christmas, of course, the panettone (multi-award winning) is made, both classic and the inevitable chocolate and Crakelè, with brown and super crunchy cover. Obviously not because I'm from Milan, but because here, according to tradition, the panettone was born: in fact, in the Besuschio oven Cavalier Motta and Mr. Alemagna came in person to do tests with Andrea's grandfather to launch their product on large scale.
Worth the journey (there is also a bed & breakfast)
The historic venue under the arcades of Piazza Marconi, however, no longer has the old vintage look, because the Pasticceria Besuschio has remade its look, with a restyling of production spaces as well as those for sale. Too bad, but worth the trip.
Three cakes according to the Gambero Rosso Patisserie Guide, in 2019 but to confirm the consistently high score, they are among the top clubs in Italy, with 92/100 of vote and among the top 10. In 2018 it was the most voted pastry of Barawards and the sweet Slim Sweetness won the first international prize "The sweet of the future". They are also friends of Carlo Cracco, who has collaborated with them several times. Far? They even have the bed & breakast, named Sweet Dream and breakfast included.
Ingredients for a full tray
450g type 1 flour
450g corn flour (comic)
435g granulated sugar
400g butter
300g milk
65g honey
3 egg yolks
15g baking powder (two sachets)
salt
natural vanilla extract
Method
Mix the lightly softened butter with the egg yolks, honey, vanilla and granulated sugar in a planetary mixer or in a mixer.
Once obtained a homogeneous mass, add the flour, in two times.
When the mixture is homogeneous pour the milk and knead until obtaining a paste that is easily detached from the planetary walls.
Make loaves as big as a fist, sprinkle with water and cover with granulated sugar and icing sugar.
Cook at 170 ° C without steam for about an hour.
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