When spring makes its presence felt with its delicate fragrances, it's the perfect time to prepare pan de mei, a typical dessert from Lombardy that embodies the sweetness of nature in bloom. This delightful baked good, characterized by a soft and light texture, stands out for the unmistakable aroma of elderflower, which gives it a unique and enveloping floral touch. Its preparation begins with the skillful mixing of three different flours, each playing a fundamental role in the balance of the recipe, creating a perfect base for the dough. The rising, which takes place in a warm and welcoming environment, allows the yeast to develop the right lightness, transforming the ball of dough into golden and fragrant buns. Traditionally, pan de mei is enjoyed during spring festivities or as a breakfast treat, but its versatility makes it perfect for an afternoon snack with friends or a sweet break during the day. In some local variants, ingredients such as lemon zest or chocolate chips may be added, further enriching the flavor and tradition. This Lombard dessert is a true symbol of conviviality, perfect to serve on special occasions or simply to share with family, accompanied by a good tea or a glass of milk. The preparation of pan de mei is an invitation to rediscover the authentic flavors of tradition, a dessert that, with its simplicity and genuineness, always manages to bring everyone together.

Mix and sift the three flours, add flowers, salt, sugar, eggs, and butter. Combine the yeast dissolved in a little warm milk. Knead well, form a ball, place it in a bowl covered with a cloth, and let it rise for an hour in a warm place. Then, with the dough, make small slightly flattened buns, about ten centimeters in diameter, and place them on the baking sheet at the right distance. Sprinkle with a little vanilla sugar and bake in a hot oven (190 °C) for half an hour. It means 'millet bread', but it is also called 'paniga' (from elderflower). From the 1700s onwards, millet flour has been replaced with corn flour. There are many variations on the yeast and the formulation of the shortcrust pastry. The use of yeast is quite recent. This dessert is widespread throughout Lombardy and takes on various names in local variants: 'sbrisolona' in Mantua, 'torta di polenta' in the Varese area, 'melegòt' in Cremona, etc.