>> History and Recipe of Pandoro, the traditional Italian Christmas Dessert
History and Recipe of Pandoro, the traditional Italian Christmas Dessert
Pandoro, as much as the Panettone, is an Italian Holiday Tradition. Pandoro is originating in Verona, the city of Romeo and Juliet and gets his name from Pan d'Oro or Golden Bread. Either plain or with ice cream , zabaglione or other sauces, the pandoro is part of the Italian Christmas table.
Pandoro – The Golden Bread from Verona
Pandoro is different from Panettone. It is rich, buttery sweet bread, tall and distinctive, resembling the shape of a Christmas tree. Sprinkle with lots of confectioners’ sugar just before serving, giving the appearance of fallen snow on a mountaintop. Unlike Panettone, it never contains candied fruit, and for some this is a plus.
History of Pandoro
Pandoro is one of the more recent and reflects today’s taste. Originating in the romantic city of Verona over a century ago, this lighter flavored leavened dough is preferred over heavier dough. His name comes from Pan d'oro (Golden Bread).
How to Serve
Like Panettone, Pandoro is eaten plain, and served in restaurants with many types of cream or sauces, such as mascarpone, melted chocolate or whipped cream poured over each slice. It is also served with the top sliced off, hollowed out, and stuffed with ice cream, or zabaglione.
You can cut it in vertical slices but for a more beautiful presentation, cut it horizontally and you will have "star shaped" slices.
I have never let a year go by without serving a slice of this buttery delight to my family and friends – because it does bring good luck.
And if you do not like it plain, here is an easy recipe (courtesy of Bauli)
PANDORO DI VERONA BAULI WITH VANILLA SAUCE
Preparation time: 15 minutes
- 1 Pandoro di Verona Bauli
- 4 yolks, 125 g sugar
- 1 lemon
- 1/2 coffespoon vanilla
- 1/2 litre milk
- liquor of your choice (optional)
Preparation: Place the milk on the heat and while it warms up, beat the yolk and sugar with the wire whisk until obtaining a smooth cream. Mix in the grated lemon rind, the vanilla and a pinch of salt. Meanwhile, the milk should have boiled. Let it cool a bit and remove the skin that forms on its surface. When it is warm, but not hot, mix it into the cream. Pour into a saucepan, put on a mild heat and bring it to the boil while constantly stirring. As soon as it starts boiling, remove from the heat, strain through a colander and serve either warm or cold, as you prefer, with the Pandoro.
Suggest Wine Parings:
Lombardy - Franciacorta DOCG
Veneto - Prosecco di Valdobbiadene DOC
Piedmont - Acqui or Brachetto d’Acqui DOCG
Piedmont - Asti DOCG
Tuscany - Moscadello di Montalcino DOC
By Maria Battaglia
|||Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.|
|||A beverage the world loves|
|||During the Christmas season,Panettone, the traditional Italian Dessert is available everywhere from the classic version to elaborate flavors.|