Pandolce Classico Genovese

Pandolce Classico Genovese


Origin: Italy

Size: 17.6 ounce


SKU: 4436

Pandolce is a Genovese Christmas cake which originated in the 16th century. This sweet bread of Genoa is traditionally made with candied fruit, orange peel and candied citron (Panarello buys their citron from Diamante, the Calabrian town famous for its citrus groves), pine nuts, and sultana raisins. For Panarello, the processing takes at least 24 hours and they only use natural yeast. Once made just for Christmas, you can find this dense, crumbly dessert pretty much year around in Genoa. Serve on its own or with lashings of good butter. Try it toasted for breakfast with any spreads from butter to jam to chocolate spread. Lovely with a cup of coffee or served with prosecco, a dessert wine, such as Moscato d'Asti or passito-style wines.

Panarello began in Genoa, Italy in the 19th Century when Francesco Panarello was hired as the chief confectioner in a bakery in Via Porta d'Archi. The popularity of his rich, tasty desserts led to the bakery becoming more a confectioner. In 1885, at just 17, Francesco took over the bakery and unwittingly began a "sweet" story lasting more than a century. Today, they have shops in Milan, Genoa, Chiavari and Rapallo. They are the confection leaders in the northwest of Italy, in particular Liguria, Piedmont and Lombardy. Their Lagaccio biscuits are the unparalleled leader in Liguria.

What is their secret? All of their leavened products use a natural yeast which is continuously reproduced with the same recipe dating back to 1885. Still family run, the tradition continues.

Nutritional information coming soon!

Shipping Information

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Pandolce Classico Genovese

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FreshWave Packaging

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