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Panettone and Pandoro are the symbols of italian Christmas, on par with Santa, the decorated tree, and the wraps and ribbons making this time of the year so festive!
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, one of the Italian capitals of the Christmas' sweets tradition!