Angelo Motta opened his first bakery in 1919 on via della Chiusa in Milan. At that time, Panettone was a low, compact bread. Motta, using the traditional methods of leavening, created a Panettone that had a dome like that of the Baptistery of a church. Today, Motta continues to use their time-honored recipes and long-established attention to the highest quality ingredients to create fresh, superior quality at an affordable price. Traditional Panettone is a delicately sweet leavened egg bread made with whole butter, raisins and candied orange.