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Motta brings you a well-loved Italian classic and a variation from your Panettone. Il Pandoro is a soft cake with a nice golden color, rich in butter, eggs, and with vanilla aroma for an unmistakable taste. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an eight-pointed star section. It also said to be called the “Verona Christmas Cake”
Although Pandoro can be enjoyed as is with a cup of coffee or some mulled wine on the side. If you’re looking to spruce up this soft cake, there are a couple things you can do. You can warm up a few slices of Pandoro in the oven and serve with a scoop of fresh gelato. Latte, pistachio and chocolate gelato makes good partners for this cake. If you have some mascarpone laying around ( or if you’re feeling great, you can get our Optimus Mascarpone ) – you can choose to mix fresh mascarpone with eggs and sugar and serve alongside a few slices of Pandoro and top with fresh berries!
In 1919 the young Angelo Motta founded an artisan laboratory of confectionery products, the Angelo Motta Pasticciere . Its flagship product is panettone: Angelo revisits the original recipe, to create the unmistakable high and soft dessert. In 1925 he inaugurated the first shop in the Carlo Alberto gallery, and at the end of the 1930s the first factory opened. But this is only the beginning: between ‘37 and ‘57 the production grows 7 times: since 1950 Motta produces iconic products such as the first ice cream on a stick and the first snack. Then comes the stuffed panettone, the Tartufone, Today the company has expanded, bringing new products such as this Pandoro and reaching new places all around the world with the aim to make Italian Christmas Classics well-loved everywhere!
Serve at room temperature. An opened Pandoro can last as long as 45 days in room temperature given that it is stored back inside its keep fresh bag. Do not throw out the bag. Store your leftover Pandoro inside the bag and reseal before bringing out to serve again. Does not need refrigeration or you will risk the cake getting too hard to eat.