Pandoro for a legendary christmas
Pandoro, among Italian sweets, is perhaps able to conjure the atmosphere of the holidays like no other. This prince of Italian Christmas sweets is a fluffy, buttery and delicate traditional recipe that evolved from Verona’s famous Nadalin. The masterpiece was conceived in 1884 by Domenico Melegatti, who presented a soft, conical cake, in the form of an eight-pointed star, to the local patent office, and thus Pandoro was born.
The ingredients for Pandoro are simple, but what makes the difference is the outstanding quality of the flour, sugar, eggs, butter and yeast employed in its creation. There are three important phases in the production of each Pandoro – First, it takes an entire day to prepare the dough, which is left to rest for thirty minutes before it is poured into forms where it will rise for at least six hours, then cool for another fourteen after baking.
Pandoro is best eaten at room temperature, and can be savoured with whipped cream, or orange and zabaglione infused mascarpone. Most recommended wines are sweet or floral varieties with dry, elegant finishes, such as Picolit, Trentino Muscat, Lipari Malvasia and Moscato d’Asti sparkling wine.