By Engelbert Pérez Maldonado
Every morning, a Salvadoran traveling on the tram 16, which leads to the center of Milan. Always off at the stop "Via La Marmora – Via Pace ", moving about 25 steps and enters the "pasticeria" (cake shop) de Angelo Polenghi, one pastry chef with more than seven decades of experience in the office.
This establishment, comes one of the most delicious desserts prepared around Milan. This is the traditional "Colomba", which is especially consumed at Easter, and that has meant in recent years awards for pastry.
El Salvador Rigoberto Ortiz, from the region of nonualcos, comes to baking to prepare "panettone", decembrinas a traditional dessert, with the Italians usually accompany the toast Christmas.
Being one of the best pastry shops in Milan, It is no small thing. It involves much effort and passion to delight discerning palates, and leave satisfied hundreds of customers who daily come to the facility.
The great challenge is to produce high quality with hundreds of panettone, where there is no difference between the two. This task starts well before December comes.
Owner, Polenghi, stated with satisfaction that the 30 November closed reservations, thus taking more orders mean compromising the quality of their defendants panettones.
These are highly sought after by businessmen to extend the tradition to obsequiarlos their friends outside Italy, in big cities like Dubai, London, New York, Paris, Brucelas, Berlin and Franco Forte, among other.
When I ask: What is the key to the taste of your product unique and maintain good customer?, responds emphatically: "Natural use high quality products and, without preservatives or colorings, We also try to be gentle and responsible, and always available ".
The good taste of the pastry Polenghi, It has allowed him to appear in reports of major newspapers in the country, and even the English BBC went to the legendary dessert, to talk about the tradition of panettone.
Polenghi has won several awards, including the "Bottega Storica" to stay in office for more than 50 years.
But what they overlook reports, and those who taste the product, is that behind rich desserts, It is a Salvadoran who gives his touch to continue the tradition that was born in the sixteenth century.
The nonualco came to the bakery without knowing to step between flour, sweet cream, jams, yeast, butters and fruits. when he entered, She took the broom, mop and rags to clean the local.
With the passage of time, He was gaining the sympathy and confidence Polenghi, who took him by the hand and showed him the first combinations to make some of the 30 List desserts pastry selling local, without the diversity of artisan made cakes and shows the large customer.
Nowadays, Rigoberto memory known recipes of traditional panettone and colombas, but nevertheless, the teacher always monitors the footsteps of his assistant.
A little history
In a December first quarter of the sixteenth century, one pastry chef named Antonio "Tony", He decided to make a different dessert for his master, the Duke of Milan, Ludovico il Moro.
That baker had devoted much time to prepare its new recipe carrying flour, sugar, Butter, eggs, dried fruit cut into small pieces and enormous patience, as it left the paste in yeast by 12 hours.
By providing the final product to the Duke, liked it so much, ordered celebrate Christmas with delicious bread "Tony", which it became the tradition of the festival, with the name "panettone".