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Artisan Pandori

Artisan Pandori

The world is divided into those who love artisan pandoro and those who love artisan panettone: Pasticceria Filippi tries to please everyone, especially at Christmas!

The "Pan de oro" , Pandoro, called in this way for its natural yellow-golden color, has a very soft and fragrant dough obtained with the use of fresh cold centrifuged butter and Bourbon vanilla berries.

The artisan pandoro is a very simple dessert, with few ingredients (unlike the other most loved Christmas dessert): the most greedy accompany it with creams or chocolate.
To be really good, flour, fresh eggs, milk and butter must be of high quality and handled with care in the long preparation process, starting from the mother yeast, which requires constant dedication through daily refreshments and energetic kneading and rest in a healthy and protected environment.

Pandoro was born in Verona during the Republic of Venice around 1500. 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, and eating it can only be an excellent wish for the end of the year following Christmas and the beginning of a new period.

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