Question: Where were both Barbajada and Panettone from?

full_context: Document 1: Panettone: Panettone (pronounced ; ] ) is an Italian type of sweet bread loaf originally from Milan (in Milanese dialect of the Lombard language it is called "paneton", ] ] ), usually prepared and enjoyed for Christmas and New Year in Western, Southern Europe and Southeastern as well as in Latin America, the Horn of Africa, and to a lesser extent in former French, Spanish and Portuguese colonies.
Document 2: Granizado: A granizado is an icy beverage of Spain, Central and South America. It varies regionally. In Colombia it consists of crushed or shaved ice with semi-sweet milk, fruit syrup or chocolate syrup dripped on top. Granizado is also a slushee style beverage invented in central Mexico during the late 1970s as a response to popular American beverages such as Icee and Slurpee and the UK's Slush Puppie. In Colombian cuisine, granizados can be ordered with or without milk, and among various real fruit flavors blackberry is a popular choice.
Document 3: Vánočka: Vánočka is a braided bread, baked in Czech Republic and Slovakia (in Slovak called "vianočka") traditionally at Christmas time. It was first referenced during the 16th century, where it could only be made by a baker who was a guild craftsman. During the 18th century, people took the recipe into their homes and began baking it themselves. It is rich in eggs and butter, making it similar to brioche. Lemon rind and rum add color and flavor; the dough can also contain raisins and almonds, and is braided like challah. A "vánočka" may be built from three progressively smaller braids, stacked on top of each other; this is sometimes interpreted as a rough sculpture of the baby Jesus wrapped in cloth and lying in a manger.
Document 4: Veal Milanese: Veal Milanese, or Veal alla Milanese (Italian cotoletta alla milanese) is an Italian dish, a popular variety of cotoletta. It is one of Milan's signature dishes, along with risotto alla milanese and panettone. It is traditionally prepared with a veal cutlet although a common variation is made with chicken which is popular in America and other English speaking countries and bears the name "Chicken Milanese" (Italian pollo alla milanese) .
Document 5: Angelo Motta: Angelo Motta (8 September 1890 – 26 December 1957) was an Italian entrepreneur, founder of the food company Motta. He is associated with the commercial production of the sweet yeast bread panettone.
Document 6: Dessert bar: Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles. They are staples of bake sales and are often made for birthdays. They are especially popular during the holidays, but many people eat them all year. Many coffee shops and bakeries also offer the treats. They include peanut butter bars, lemon bars, chocolate coconut bars, pineapple bars, apple bars, almond bars, toffee bars, chocolate cheesecake bars and the "famous" seven-layer bar. In addition to sugar, eggs, butter, flour and milk, common ingredients are chocolate chips, nuts, raspberry jam, coconut, cocoa powder, graham cracker, pudding, mini-marshmallows and peanut butter. More exotic bars can be made with ingredients including sour cream, rhubarb, pretzels, candies, vanilla, raisins, and pumpkin.
Document 7: Ponche crema: Ponche crema is a Venezuelan and Trinidadian cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the "ponche crema" name aim at a traditional commercial product, available since 1900, whose recipe and manufacturing process are kept secret. "Ponche crema" is a beverage traditionally served in Venezuela and Trinidad and Tobago during Christmas time, much as eggnog is in the United States. It is usually served cold, in small cups, either as an aperitif or a pousse-café.
Document 8: PDQ Chocolate: PDQ Chocolate was a popular drink mix in the 1960s and 1970s. It was manufactured by Ovaltine. It has been sold as "PDQ Chocolate Flavor Beads" and "PDQ Choco Chips." "Egg Nog Flavored PDQ" and "Strawberry PDQ" were also available. These flavored beads and chips were used to mix with milk or to sprinkle over ice cream.
Document 9: Yong Peng bread: Yong Peng bread, or also known as Hock Chew style bread, is a type of bread baked by the Chinese people of Yong Peng. It is a type of traditional bread, in round shape, baked with yeasts, and comes in 2 varieties. The plain sweetened version is the mainstream type, while the sesame type is the other type. This bread is very unusual because it is still being baked and produced using traditional methods. Often wrapped in thin plastic and newspaper, it does not have any labels, nor any nutritional and calorie contents. It can be kept for a very long timely by storing it in a freezer.
Document 10: Cornulețe: Cornulețe are Romanian pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. They are traditionally eaten during Romanian holidays, especially during Christmas time, or other special occasions.
Document 11: Hot buttered rum: Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back to colonial days.
Document 12: Easter bread: In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite.
Document 13: Barbajada: The Barbajada (also italianized as Barbagliata) was a popular Milanese sweet frothy drink in the 19th century and the early decades of the 20th century. It was made with whipped chocolate, milk and coffee in equal parts, along with any amount of sugar, and possibly topped with cream. It was served warm in hot summer and cool in cold winter, usually to accompany desserts such as the Panettone or other Milanese delicacies.
Document 14: Coperto dei Figini: The Coperto dei Figini was a Renaissance porticated building located in what is now Piazza del Duomo, the central square in Milan, Italy. The construction began in 1467 on a design by architect Guiniforte Solari (from the Veneranda Fabbrica del Duomo di Milano), ordered by Pietro Figino. The building, located on the north-western side of the piazza, was a popular meeting place for the Milanese people for over 400 years; it housed several shops that sold such drinks as the "turbolin" (boiled and filtered coffee), chocolate, "barbajada", orgeat syrup, and more. Many of these shops evolved into cafes when the first such establishments appeared in Milan; for example, one of the historic Caffé Campari in Milan was located there.
Document 15: Colomba di Pasqua: Colomba pasquale ] or colomba di Pasqua ] ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.
ground_truth: Milan