Pandoro is a famous traditional Italy food that is consumed mostly during special occasion 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 product of ancient bread making known as "golden bread." In those times, white breads were consumed by the rich people only. On the other hand, black breads were what common people 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."
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 dessert made of sugar, eggs, butter, and flour. This type of bread is famous during the 1st century Ancient Rome where it is prepared using the finest flour and combined with oil, butter, and egg.
However, the first official citation of Pandoro as a dessert occurred in 18th century. The process for making Pandoro was developed 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.
The history of Pandoro is believed to have originated during the Middle Ages as a product of ancient bread making known as "golden bread." In those times, white breads were consumed by the rich people only. On the other hand, black breads were what common people 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."
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 dessert made of sugar, eggs, butter, and flour. This type of bread is famous during the 1st century Ancient Rome where it is prepared using the finest flour and combined with oil, butter, and egg.
However, the first official citation of Pandoro as a dessert occurred in 18th century. The process for making Pandoro was developed 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.
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