Pasticceria Filippi’s Pandoro, literally “golden bread,” is a buttery brioche cake with rich yellow color (thanks to plenty of free-range eggs) and delicate vanilla bean fragrance.
Similar to panettone, but without candied fruit and raisins, this pandoro is made with the Filippi family’s 40-year-old yeast starter and baked in a tall, star-shaped mold until golden. The finished loaves are hung upside down to cool in order to maintain their celestial shape and out-of-this-world texture.
This cake also makes a great toast for foie gras!
Dusted with the powdered sugar included in the package, your pandoro’s tender peaks and valleys are meant to resemble the snowy Italian Alps in winter.
Pasticceria Filippi has its beginnings in 1972 in Zané, in the province of Vicenza, when Maria and Giuliano began baking authentic cakes and pastries using only the best ingredients they could find. Today, together with their sons Andrea and Lorenzo, the family continues to operate with their philosophy that everything that is made well, with care and passion, requires time. Quality products need “slow” time and attention. You will taste the difference that time, loving attention and quality ingredients makes in all of Pasticceria Filippi products.
The Pandoro was born in the Venetian, precisely in Verona. It is the evolution of nadalin, an artisan dessert originally from the Venetian city crossed by the Adige. Its shape follows the lines of the comet star, eating it can only be an excellent wish for the end of the year following Christmas and the beginning of a new period.
Net Weight: 750 g / 26.5 oz
Ingredients: wheat flour, eggs, sugar, butter, natural yeast (wheat flour, water) milk cream 2.5%, emulsifiers: mono and diglycerides of fatty acids, cocoa butter, salt, natural vanilla flavor. Ingredients of powdered sugar: sugar, wheat starch, natural vanilla flavor.