Pandoro - original Italian Food

Pandoro is a preponderant customary food in Italy that is consumed mostly during extra opportunity such as Christmas. It is sweet yeast bread with a fluted cone shape. Pandoro is eaten by slicing it using a serrated knife. It can also be dipped in a milk, coffee, or tea.

The history of Pandoro is believed to have originated during the Middle Ages as a stock of aged bread development known as "golden bread." In those times, white breads were consumed by the rich citizen only. On the other hand, black breads were what coarse citizen could afford to buy. Meanwhile, sweet breads were solely reserved to be consumed by the nobility. Breads that are made up of eggs, sugar or honey, and butter were commonly served in the palaces and were known as "golden bread" or "royal bread."

Traditional Food

According to the book "Suor Celeste Galilei, Letters to Her Father" (published by La Rosa of Turin) desserts in Italy during the 17th century included the royal bread, a sweetmeat made of sugar, eggs, butter, and flour. This type of bread is preponderant during the 1st century aged Rome where it is ready using the finest flour and combined with oil, butter, and egg.

However, the first legal passage of Pandoro as a sweetmeat occurred in 18th century. The process for development Pandoro was advanced and even perfected in Verona on October 30, 189 through the efforts of Domenico Melegatti, the person who obtained the patent for industrially producing Pandoro. In 1894, Pandoro successfully entered the Italian confectionary.

Pandoro - original Italian Food

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