White Grappa Pandoro - Olivieri 1882 x Nardini

€41,00

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A sublime cloud of butter, eggs and flour and vanilla embellished with the characteristic floral and fruity aromas of Grappa Bianca Nardini, which we chose to enclose in an elegant packaging dedicated to the Ponte degli Alpini in Bassano del Grappa, birthplace of the Nardini Distillery.

This limited edition Pandoro was born from the union of the experiences and perspectives of two historic companies in Vicenza, Olivieri 1882 and Nardini.

Our Artisan Pandoro is the Christmas cake par excellence. The taste is refined but with its own precise character and enhanced by the fruity notes of Grappa Bianca Nardini.

The Grappa is unaltered and in its purest state as opposed to in the form of a cream like other alternatives on the market.

The consistency is very soft, due to a 100% natural leavening and a long and complex production process that involves 3 doughs.

It is a very rich but extremely digestible dessert thanks to the long maturation and the use of raw materials of the highest quality. It has no preservatives, semi-finished products, flavors and vegetable fats. It is 100% handcrafted and therefore made entirely by hand, with passion, as has been our tradition since 1882.

Weight: 830gr

Details

Preservation

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

Wheat flour *
Butter *
Eggs *
Sugar
white grappa Natural Yeast
Lemon zest paste
Water
Cocoa butter
Whole powdered milk *
Salt
Tahitian Bourbon Vanilla

* Allergenic ingredients
Nutritional value

Average values for 100g

Energy 1556 kJ / 372 kcal
Carbohydrates 38,1 g
of which sugar 15,1 gr
Fats 18,6 g
of which saturated 11,9 g
Fibers 0.6 gr
Proteins 7,2 gr
Sale 0.422 gr Alcool 3,2 gr
Service

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

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CUSTOMER CARE: +39 3247418206

PRODUCTION

Da più di 140 anni lavoriamo in modo artigianale, seguendo con pazienza ogni processo e lavorando l’impasto con passione. Ogni Pandoro viene lavorato singolarmente a mano, dal rinfresco del lievito madre alla pirlatura, per garantire la massima qualità. Il Pandoro Olivieri 1882 prevede un totale di 4 giorni di lavorazione, di cui più di 48 h sono dedicate alla naturale maturazione.

PRODUCTION

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

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!

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Premi e riconoscimenti

Siamo molto orgogliosi che il nostro Pandoro artigianale sia stato riconosciuto dal Gambero Rosso tra i migliori 20 pandori artigianali d’Italia 2018. Il quotidiano “La Stampa” l’ha citato tra i 10 lievitati must have del Natale 2018.Inoltre il “Corriere della Sera” lo annovera trai migliori 15 pandori artigianali d’Italia. Questi riconoscimenti ci spingono a fare sempre meglio!