Pandoro

Christmas in Italy is rich in traditions. In most houses you can find a Christmas tree and a nativity set. People are frenetically running everywhere to buy presents, but also to buy the right groceries for Christmas dinner. Streets and monuments are decorated with lights and the atmosphere is one of a fairy tail.

Every region of Italy has different traditions and dishes regarding the Christmas, but there are few products that are used from the North to the South of Italy like the Pandoro and Panettone, which is made with candied fruit and raisins. I particularly love Pandoro because its origin can be traced to my home town, Verona. We are particularly proud to have created such a good cake like this which is always made with genuine ingredients.

The name, "Pandoro," comes from the word "pan de oro" that means, "bread of gold." It was given this name for its gold color due to the eggs. Its origins goes back to the 18th century, but it's thought that it is even older.

The exact origins of Pandoro are not totally clear, but it likely comes from a combination of a local Christmas cake called Nadalin and the, "Kugelhupf" from Vienna. The levitation process resembles that of the Kugelhupf and the form is taken from the Nadalin, the shape of a star. The birth of the Pandoro as we know it came after the unification of Italy at the end of the 19th century.

In the early days pandoro was prepared at home which resulted in a shorter cake, which was the case even if it was prepared in the pastry shops. Now industrial production has all but completely replaced the homemade Pandoro. The industrial cake is taller than the homemade one and the quality of the cake is every bit as good, because the industrial cake is prepared just as the homemade cake. Actually it is even better. Making Pandoro is an art in itself. It would be difficult to make pandoro at home and get the same results. The process from start to finish takes 50-60 hours!

Pandoro is served in many ways. In our family we prefer the classical way, just simple with a sprinkle of vanilla flavored powder sugar that comes with the cake in the box. Pandoro is so good and so soft that there's no need to add anything else. It is even better if you warm up the slices before eating it.

However, if you really want to go all out you can serve it with Zabaione or Mascarpone cream. It's superb, when you eat it you feel like you are in heaven. It is difficult to describe. You'll just have to try it.

The Pandoro is usually sliced from top to bottom as seen in the picture here. Another way to slice pandoro is to cut it horizontally in approximately 1 ½ inch thick slices. Turn the pieces slightly to offset the points and the Pandoro will resemble a Christmas tree. It is up to you to decorate it and then you simply give one star to each of you guests maybe even half of it.

Pandoro is one of the symbols of Christmas in Italy. Christmas is not the same without it.