Pandorino

The secret of a good panettone lies in the "lievito madre", a natural yeast made from a mixture of water and flour. This leaven, a living product and the soul of our panettone, is multiplied with skill and constant attention. A process that gives the cake its softness and typical honeycomb structure, shapes its form and determines its flavour. Every morning, the dough is refreshed with flour and water, and after the first fermentation, part of it is set aside to be produced the next day. A continuity that continues in the process that respects the slow rising and cooling times. In keeping with the old tradition, several steps are still carried out by hand.
Der Pandoro ist in der Herstellung gleich wie der Panettone, jedoch ohne Rosinen & kandierten Früchten. Mit Puderzucker bestäubt und warm serviert darf auch er an keinem Weihnachtsfest fehlen!