1/22: Pandoro and its history
Fluffy. Sweet. With its unmistakable scent of butter and vanilla. The Pandoro it does not enjoy the international notoriety of the other typical Christmas leavened product, panettone, and yet in recent years it has increasingly conquered the foodie public. Testimony of its being produced throughout Italy (and not only in Veneto where born), both from pastry chefs and from starred chefs. Yet this dessert holds an important place on the Christmas tables without – often – including the difficulty of preparing it: a mix of sugar, butter, yeast and vanilla, whose goodness given by a Balance perfect among the ingredients. born in Verona and the modern recipe dates back to the end of the 19th century. But its much older origin: the evolution of Nadalin – less buttery, but just as greedy – invented in 1200 to celebrate the first Christmas of the city under the lordship Of The Staircase. The traditional product that inspired it Domenico Melegatti, founder of the confectionery industry of the same name in Verona, when on 14 October 1894 he deposited at the patent office a soft cake with a characteristic body in the shape of an eight-pointed star, the work of the impressionist artist Angelo Dall’Oca Bianca: that is pandoro as we know it today. The following are the versions to try this year (in our opinion).
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