A TASTE OF TRADITION: MATALOC, THE PANETTONE OF LAKE COMO

In the heart of Lake Como, authenticity and tradition are values that we live every day and inspire through our products. We find these same values in a local excellence, Mataloc, a sweet that is a symbol of local culture and pastry mastery. Telling this story means celebrating the deep roots that unite people, flavors and craftsmanship, just as we do with our bags.
For this reason, we couldn't help but tell you about Bar Poletti, a historic pastry shop in Cernobbio that, through passion and dedication, has transformed an ancient recipe into a landmark for those who visit our wonderful area. We met Francesco Poletti, owner of the pastry shop, to find out how their work continues to be an example of excellence and love for tradition.
Let's discover together the history of this place and the secrets behind the famous Mataloc, the symbol of a sweet legacy.

⁃ Bar Poletti is an institution in Cernobbio. Can you tell us your history?

We founded Poletti in 1985, and in 2025 we will celebrate the 40th anniversary since opening. Initially, we took over the business, but already after three to four months we were thinking of closing down-business was bad, the Sunday pastries all ended up in the basket. The turning point came when we decided to keep it open in the evening as well, until midnight. This allowed us to build up a customer base, and in a couple of years Poletti became the successful bakery we know today. Recently, my wife and daughter also joined me in the business, allowing us to take another leap forward.

⁃ Mataloc is one of the symbols of our area. How did the tradition of making it here come about?
It is made from the same dough as panettone, enriched with raisins, mixed nuts and figs. We were already making clouds, sweets filled with jam, and later we started making the sour cherry branch as well. Since the basic dough is always the same, we decided to include Mataloc in our production as well.

⁃ Can you tell us the recipe for Mataloc?

Although Poletti's recipe is secret, we found this recipe handed down by word of mouth that tells how to make traditional Mataloc.

Ingredients:
- 300 g of 00 flour
- 150 g of sourdough starter
- 1 tablespoon of honey
- 50 g milk
- 1 organic egg
- 80 g butter
- 70 g sugar
- 130 g dried figs
- 70 g raisins
- The zest of 1 organic lemon
- 40 g candied orange
- 1 teaspoon of salt
- 100 g mixed dried fruit

Preparation of the Mataloc bread recipe:
1. Mix warm milk, sourdough starter and honey in a bowl. Add flour and mix.
2. Combine cooled melted butter, egg, sugar, grated lemon zest and salt. Mix until the dough is soft and sticky.
3. Cut dried figs, rinse raisins, add orange zest. Chop dried fruit.
4. Incorporate figs, raisins and dried fruit into dough.
5. Let rise for at least 6 hours, then bake in preheated oven at 180°C for 40 minutes, until golden brown.
6. Allow to cool, cut into slices and serve.

⁃ What makes your Mataloc unique from others?
Freshness is critical for us. For example, we might state a one-and-a-half month expiration date, but we choose to limit it to one month. This is because we care about offering fresh, high-quality products at all times. Our cakes contain no preservatives, and we prefer to ensure that customers have an experience that reflects our standards of excellence.

⁃ How and when is Mataloc traditionally served?
 Are there particular combinations or ideal times of day to enjoy it?
There are no rules! The perfect moments can be at snack time or after dinner. Even at breakfast it is a great choice to go with a good cappuccino.