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Eternal rival of Panettone, Pandoro is the other typical Italian Christmas cake. Star-shaped, covered with confectioners’ sugar, it has a soft and compact dough, a smooth consistency, and a full and velvety taste. Its origins are found in the magnificence of the Venetian court of '500. The diffusion of this cake in Verona's city since the end of the 1800s, thanks to pastry chef Domenico Melegatti. He was the first to transform this golden leavened cake (it was called Pan d'oro for the nuance of its outer part) into a delicious Christmas dessert. Since then, Christmas has never been the same. Pandoro is a cake that exudes patience, care, attention, and a maniacal choice of ingredients, set by a rigorous discipline. The making of this cake requires a double dough, alternated by long leavening times. Its softness is given by the long mixing process of the flour with the eggs that incorporates the air little by little making the mixture swollen and smooth. On the other hand, the addition of butter gives the cake its fatness, which tends to melt in the mouth. Finally, vanilla and orange or lemon zest are the essential touches to provide it with an unmistakable aroma and scent. Unlike its rival Panettone and its many variants, Pandoro has maintained its original recipe over the years.

Every Christmas dinner or lunch cannot be considered as such if Pandoro does not appear at the end of the meal. Cut into slices, it is usually accompanied by a delicious cream prepared with eggs, sugar, mascarpone cheese, and a teaspoon of Cognac. It can also be served with a scoop of vanilla ice cream, an aroma reminiscent of the dough's flavor. Its soft texture makes leftovers perfect for preparing cakes or other desserts. A way to reuse it is to make canapés covered with chocolate cream or to use it as a base for an innovative tiramisu. What is certain is that no crumbs should go to waste.

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