Pandoro with Grappa Nardini
$79.00

Quantity

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 with Grappa Nardini is enriched with Grappa Nardini liquor. It's 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: 830

Details

  • Preservation add

    Store in a cool, dry place (max 73,4°F). Do not expose to the sun. Avoid sudden changes in temperature. Don't refrigerate it. About 40 days of shelf-life. Once opened, the product keeps a week. Please always close the plastic sack.

  • Ingredients add

    Ingredients: soft wheat* flour type 00, butter*, eggs*, sugar, natural yeast, grappa (9%), candied lemon paste (lemon peel 40%, sugar, glucose syrup), water, cocoa butter, whole milk* powder, salt, Madagascar Bourbon vanilla. *Allergenic ingredients

  • Nutritional value add

    10 servings per container, Serving size (83g), Calories per serving 280 Total Fat 16g 21% Saturated Fat 9.4g 47% Trans Fat 0.3g Cholesterol 90mg 30% Sodium 140mg 6% Total Carbohydrate 32g 12% Amount/serving % Daily Value* Dietary Fiber < 1g 3% Total Sugars 12g Includes 9g Added Sugars 18% Sugar Alcohol 3g Protein 6g 12%

  • Service add

    Preheat the oven at 150°C, turn it off and put the Pandoro inside for 1 minute to best enjoy the soft texture and enhance the balance of aromas and flavors. 10/12 servings per container.

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 72 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 72 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