Pandoro - primary Italian Food

Pandoro is a preponderant primary food in Italy that is consumed mostly while special opening 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 while the Middle Ages as a goods of old 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 tasteless 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 generally 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 while the 17th century included the royal bread, a dessert made of sugar, eggs, butter, and flour. This type of bread is preponderant while the 1st century old Rome where it is prepared using the finest flour and combined with oil, butter, and egg.

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

Pandoro - primary Italian Food

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