The Pandoro of Verona

History and Tradition of an Iconic Christmas Dessert

Pandoro, a soft and delicious dessert with the characteristic aroma of butter and vanilla, is one of the most iconic desserts of the Christmas gastronomic tradition.

The origins of pandoro

It is thought to be a reinterpretation of an ancient dessert, the "pan de oro" (golden bread), which was already prepared in the Middle Ages. Some consider it an evolution of Nadalin, a star-shaped dessert, less buttery and leavened than pandoro, widespread since 1200 and still prepared by Veronese pastry chefs.
However, the modern version of pandoro, with its typical eight-pointed star shape, was born commercially in Verona on 14 October 1894, the day on which Domenico Melegatti, a well-known Veronese pastry chef, filed the patent for the leavened dessert at the Ministry of Agriculture and Trade of the Kingdom of Italy.

The recipe and preparation

The preparation of pandoro requires a long leavening, which can last up to 48 hours, and the use of the highest quality ingredients: flour, fresh butter, sugar, eggs, natural yeast and a pinch of vanilla. Its peculiarity lies in the fact that it contains no fillings, but is usually served dusted with icing sugar, which adds sweetness without covering the delicate taste of the pasta.

Tradition today

Over the years, the pandoro has undergone several revisitations, one of the most interesting was born right here in Valpantena. Infermentum, an artisanal laboratory in Stallavena specialized in the creation of gourmet leavened products, offers Dolce Monte Nuvola, a version freely inspired by pandoro. A very long process and the use of natural yeasts enhance the aromatic complexity of the dessert, which retains its traditional charm intact, but is enriched with a new gourmet personality.