pandoro

Pandoro is an Italian sweet yeast bread traditionally eaten during the Christmas season. It is notable for its tall, four-point star shape, produced by baking the dough in a specialized star-shaped mold. The crumb is light and buttery, with a pale golden color and a delicate sweetness. Pandoro is typically sold in large loaves that are cut into wedges for serving and is commonly finished with a dusting of icing sugar.

The modern pandoro originated in Verona, in northeastern Italy, during the late 19th century. It was developed by Domenico Melegatti, who in 1894 patented a recipe and began mass production. The name pandoro means “golden bread.”

Ingredients and production: The dough is a rich, enriched yeasted dough made from flour, eggs, sugar, and a generous amount of butter, often with vanilla or citrus zest. The dough is kneaded and risen in stages, then shaped and baked in the star mold until deep golden. After baking, the loaf is cooled and dusted with powdered sugar before serving.

Variations and serving: While the traditional pandoro is plain, some versions incorporate flavors such as vanilla, chocolate, or citrus zests. It is commonly served sliced into triangles or wedges and enjoyed with coffee, dessert wine, or zabaglione. Pandoro is often contrasted with panettone, another Italian Christmas bread, which is taller with a domed top and studded with candied fruit. Pandoro is especially associated with the Veneto region and is a staple in Italian Christmas markets and households around the world.