€ 22,30 for confezione da 750g
The Pandoro Tutto Burro, a baked product from the artisanal bakery Principe, is a typical Christmas sweet.
It differs from panettone in shape, ingredients, and the history behind it.
Pandoro is a typical Veronese sweet that comes from the expression "pan de oro" because it could only be found on the tables of wealthy Venetians. This sweet is very soft, has a golden color thanks to the presence of eggs, and has a light vanilla aroma.
The origins of the traditional Pandoro recipe date back to ancient Rome, specifically during the time of Pliny the Elder. In one of his writings, Pliny mentioned a cook named Vergilius Stephanus Senex who prepared a delicious sweet called "panis", very similar to the Pandoro as we know it today.
This recipe seems to have then arrived in Venice, where, along with Nadalin, it became a noble sweet so appreciated that it became part of the Venetian culinary tradition.
Farina, Burro Fresco della Lessinia, Uova fresche categoria A, Zucchero, Lievito madre.
The Pandoro Tutto Burro is the quintessential Christmas dessert alongside Panettone, and it is enjoyed after the Christmas Lunch or the Christmas Dinner.
One of the recipes to serve the pandoro is the mascarpone filling, a delicious and very indulgent cream.
Thanks to its softness and fluffy dough, the Pandoro can be cut into many layers that can be filled with different creams such as pistachio cream, custard, chocolate cream, or gianduia.
It is a dessert that carries with it a centuries-old tradition and is ideal for spending Christmas in the spirit of goodness and company.
€ 22,30
for confezione da 750g
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Veneto
Pandoro Tutto Butter hand-wrapped
