Panettone and Pandoro are the symbols of Italian Christmas. On par with Santa and the presents under the tree, they simply make Christmas... well, Christmas!
Now, in Italy there are teams: you are either Team Panettone or Team Pandoro, and the competition is fierce. For us, they have simply different uses and perhaps, different times to be enjoyed and appreciated.
Panettone is for Christmas Day, while Pandoro is for New Year's Day. We love them both, however if you are not a fan of raisins and candied oranges, then Pandoro is the one for you, now and always!
HOW TO USE IT
The dough is so soft, versatile and with such a subtle sweet taste, that Pandoro feels almost incomplete when not coupled with a sauce. Italians often opt for zabaione, but your fantasy is the limit: try with a lemon curd, a vanilla custard, a chocolate ganache, or be daring and have an Irish coffee on a side!
WHY WE LOVE IT
Because this is an italian jewel in it's own right. The dough is different than the more famous cousin "Panettone", and it allows for a greater degree of experimentation, that will make you feel like you created your own dessert.
Wheat, sugar, eggs, butter. (allergens in bold)
Made in Milano, with love.