The early Stollen was a different pastry, the ingredients were very different – flour, oats and water.
As a Christmas pastry, Stollen was baked for the first time at the Council of Trent in 1545, and was made with flour, yeast, oil and water.
In the early 20th century, two enterprising Milanese bakers began to produce panettone in large quantities in the rest of Italy. In 1919, Angelo Motta started producing his eponymous brand of cakes.
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