Chocolate Pandoro
€39,00

Quantity

Sold Out

We’ve been fermentation masters since 1882. “Pandoro Olivieri 1882” is the Christmas cake par excellence. It’s a star-shaped cloud of butter, eggs, wheat flour and vanilla. It has a refined and peculiar flavour. Its extremely soft texture is due to a 100% natural fermentation technique and a long and complex manufacturing method, that even includes a three-times kneading and fermentation process. Pandoro is a rich but highly digestible cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.

Weight: 750gr

Details

  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Ingredients: wheat flour* type 00, eggs*, butter*, sugar, natural yeast, cocoa mass 100% (6%) (cocoa beans), water, milk* powder, salt. * Allergenic ingredients

  • Nutritional value add

    Average values ​​for 100g Energy 383 kcal / 1602 kJoule Fat 20,6g of which saturates 12,5g Carbohydrate 40,4g of which sugars 15,4g Protein 8,6g Salt 0,452g

  • Service add

    To taste our Pandoro in its best, we suggest to heat it at 150°C two minutes.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion.

Each pandoro is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes three days (more than 48 hours of natural fermentation) of processing to realize “Pandoro Olivieri 1882”.
image

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion.

Each pandoro is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes three days (more than 48 hours of natural fermentation) of processing to realize “Pandoro Olivieri 1882”.
image

RAW MATERIALS

We’ve been fermentation masters since 1882. “Pandoro Olivieri 1882” is the Christmas cake par excellence. It’s a star-shaped cloud of butter, eggs, wheat flour and vanilla.

It has a refined and peculiar flavour. Its extremely soft texture is due to a 100% natural fermentation technique and a long and complex manufacturing method, that even includes a three-times kneading and fermentation process.
Pandoro is a rich but highly digestible cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.
100% prepared by hand with passion since 1882, in keeping with tradition.

RAW MATERIALS

We’ve been fermentation masters since 1882. “Pandoro Olivieri 1882” is the Christmas cake par excellence. It’s a star-shaped cloud of butter, eggs, wheat flour and vanilla.

It has a refined and peculiar flavour. Its extremely soft texture is due to a 100% natural fermentation technique and a long and complex manufacturing method, that even includes a three-times kneading and fermentation process.
Pandoro is a rich but highly digestible cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats.
100% prepared by hand with passion since 1882, in keeping with tradition.
image

Awards & Recognitions

We are very proud that our artisan Pandoro has been recognized by the Gambero Rosso among the top 20 craft pandori of 2018. The Italian newspaper "La Stampa" the quoted between 10 leavened must-have Christmas 2018.Inoltre "Corriere della Sera "lists him trai best 15 pandori handcrafted in Italy. These awards motivate us to do better!

DISCOVER MORE

Awards & Recognitions

We are very proud that our artisan Pandoro has been recognized by the Gambero Rosso among the top 20 craft pandori of 2018. The Italian newspaper "La Stampa" the quoted between 10 leavened must-have Christmas 2018.Inoltre "Corriere della Sera "lists him trai best 15 pandori handcrafted in Italy. These awards motivate us to do better!

DISCOVER MORE
image