Pandoro

Together with panettone, pandoro is the symbolic cake of the Christmas holidays.

A jewel of sweetness made with flour, brewer's yeast, sugar, butter, eggs, vanilla and, to top it all off, icing sugar.

Its history is rich in anecdotes and legends. Today's pandoro dates back to the 19th century as an evolution of the "nadalin", a 13th-century cake from the city of Verona. Its name and some of its features, on the other hand, are said to date back to the days of the Venetian Republic, where, among the foods covered with thin sheets of pure gold leaf, there was apparently also a cone-shaped cake called “pan de oro” (golden bread).

Another story credits the famous French brioche, which for centuries was the dessert of the Doges' court, as the mother of pandoro.

In any case, there is one date that officially marks the birth of pandoro: 14 October 1884, the day Domenico Melegatti filed a patent for a soft-textured cake with a distinctive baking mould in the shape of an eight-pointed truncated-cone star, designed by the Impressionist painter Dall'Oca Bianca.

Our Pandoro is made with love and with the care that the best and most precious things deserve. 44 hours of preparation and a meticulous selection of every raw ingredient guarantee a unique flavour and fragrance to pandoro made to an old traditional recipe.