Pandoro, which means Bread of Gold, originates from Romeo and Juliet’s hometown of Verona, in the Veneto region. Pandoro is your Italian golden treat for Buone Feste. It is a cake shaped like a dome, its section like a star with 8 points. Our Pandoro is hand made by award winning pastry chef Luigi Biasetto, in Padova, not too far from Pandoro’s birthplace of Verona.
Contrary to other “commercial” Pandoro in the stores, that are made several months before, this one Pandoro was baked by Luigi Biasetto only a few weeks ago. Pandoro Biasetto is made with the best possible ingredients that Chef Biasetto sources himself wherever his search for the best leads him. Mr. Biasetto’s Pandoro utilizes optimal flour combined with natural mother yeast, which has been nurtured for 90+ years, giving it the perfect fluffy texture. The alpine pasture butter is made with grass fed milk from Asiago, the mountainous area around Padova. The yolks come from organic eggs that are super fresh; they make Luigi’s Pandoro even more yellow and “gold”. The organic acacia honey is DOP from Toscana. The strong fragrance of Madagascar Vanilla gives the Pandoro an incredibly rich taste.
How to serve it? For an extraordinary tasting experience, Luigi recommends to leave the Pandoro in a warm room (or near a heat source) for a few hours, before serving. When ready to serve, add the powder sugar (it comes with the Pandoro, in a little separate bag) and cut the Pandoro along the grooves into wedges. You may even slice the Pandoro like a Christmas Tree.
If you want to become a pro at serving Pandoro, this is our How To video
. This wonderful, prized Pandoro is known as one of the best in the world. In Luigi's words, this Pandoro is an adventure to rediscover forgotten flavors in a perfect equilibrium of aromas and tastes.
This Pandoro is 1 kg, which is the right size for this product. It's the perfect size because of the bread's natural ability to maintain it's consistency at this weight.