Pandoro

Pandoro

Type	Dessert bread
Place of origin	Italy
Region or state	Verona, Veneto
Created by	Domenico Melegatti
Main ingredients	Flour, eggs, butter, sugar
Media: Pandoro

Pandoro (Italian: [panˈdɔːro]) is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, Veneto, pandoro traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas.

Its name and origins are attributed to the Italian pastry chef Domenico Melegatti.

History

A classical pandoro

The first citation of a dessert clearly identified as pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century, as well as for the sugar that by then had replaced honey in European pastries and bread made from leavened dough. It was at Verona, in Venetian territory, that the formula for making pandoro was developed and perfected, a process that required a century. The modern history of this dessert bread began there on October 30, 1894, when Domenico Melegatti obtained a patent for a procedure to be applied in producing pandoro industrially. Melegatti formed a pandoro company in 1896, which survived a bankruptcy crisis in 2017.

See also

• List of Italian desserts and pastries
• Colomba pasquale (Easter bread)
• Panettone
• Panone

Further reading

• Di Giovine, Elia (1989). Pandoro. Successo segreto di un dolce dalle origini alla fase industriale [Pandoro. Secret success of a sweet from its origins to mass production] (in Italian). Gemma Editco. ISBN 8889125284.
• Lo Russo, Giuseppe (2004). Dolce Natale (in Italian). Fratelli Alinari. ISBN 8872924731.

External links

• Pan d'oro