Pandoro is a bright yellow cake, which makes it true to its name, as pan d’oro means "golden bread". It is traditionally star-shaped, modelled after the mountains near its birthplace Verona, and dusted with powdered sugar, which resembles the ‘’snow’’ on top of the mountains.

The ingredients for Pandoro are almost the same as for Panettone. It is simply flour, eggs, butter, sugar, and brewer's yeast. The entire process of baking a Pandoro takes up to 72 hours, as it is made with the traditional sourdough process. Therefore, it is not often made at home, even by Italians.

Pandoro’s vanilla flavour matches really good with some mascarpone on it, but traditionally it is sprinkled with powdered sugar, which is already included with your Pandoro, to make it really nice and sweet. The best way to do this is to empty the powdered sugar into the bag containing the Pandoro, hold the bag tightly closed, and shake it!

Pandoro can also be covered or filled with chocolate, zabaione cream, or pastry cream. However, nowadays Pandoro can be filled or covered with many different flavours. It is often enjoyed during a Christmas or New Year's dinner by Italians, alongside some Prosecco.

If you would like to treat your guests, you can cut your Pandoro horizontally, so you will get beautiful, "Christmassy" star-shaped pieces. Add whatever cream you like on top to make it even more special. Of course, you can cut it horizontally vertically as well, so you will have a "corner" of the star. Our tip is to enjoy it alongside some gelato for an amazing pairing.

There is often some discussion between Pandoro and Panettone lovers. Panettone lovers think Pandoro is too simple and buttery, whereas Pandoro lovers dislike the raisins and candied fruit in the traditional Panettone. Children usually prefer Pandoro, while adults prefer Panettone. Our advice is to just try both!

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