Pandoro, dolci tipici natalizi italiani da non perdere
PandoroThe name alone evokes the Christmas atmosphere, so solid is the place of honor conquered among the many sweets typical Christmas sweets that warm the tables of Italians. Soft, buttery, and delicate, it is an evolution of the 'nadalin', which in Verona was the quintessential sweet. In 1884 Domenico Melegatti submitted to the patent office a preparation with a soft dough and a characteristic conical shape that in section outlines an eight-pointed star. Thus was born the delicious Pandoro.
The ingredients of Pandoro are simple, but to achieve a truly optimal result it is necessary that the finest flour, sugar, eggs, butter, and yeast are of the highest quality. The process is divided into three phases. It takes a whole day to prepare the dough. It must rest for half an hour, rise in molds for at least 6 hours, and for another 14 cool down slowly, after baking in the oven.
Va gustato a temperatura ambiente, magari accompagnato da crema pasticcera o al mascarpone profumata all’arancia o da zabaglione. Nella degustazione del Pandoro e dei vari dolci tipici natalizi italiani, è più indicato l’abbinamento con i vini profumati, amabili, ma con finale asciutto ed elegante. Perfetti il Picolit, il Moscato giallo del Trentino o d’Asti spumante, la Malvasia delle Lipari.
