Pandoro di Verona: Traditional Recipe and Secrets of the Veronese Christmas Cake

The pandoro di Verona is one of Italy's most beloved Christmas cakes, a masterpiece of Veronese pastry-making with its unmistakable eight-pointed star shape and soft golden crumb. Every slice, dusted with a snowfall of icing sugar, evokes the magic of Christmas and the warmth of Italian tables.

For hospitality professionals in Switzerland, offering an authentic pandoro veronese means bringing a piece of Italian tradition to the table. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients you need: premium Italian butter, fresh eggs, strong flour and the finest icing sugar.

Origins and History of the Pandoro Veronese

The history of the pandoro di Verona has its roots in centuries of Veronese baking tradition. The direct ancestor of the pandoro is the nadalin, a star-shaped cake that Veronese families had been preparing for Christmas since the 13th century. The nadalin, shorter and more compact than the modern pandoro, was the protagonist of Christmas celebrations in Verona.

The key point is that it was Domenico Melegatti, an ingenious Veronese pastry chef, who transformed this centuries-old tradition into what we know today as the pandoro. On 14 October 1894, Melegatti filed a patent for the pandoro with the Ministry of Agriculture, Industry and Commerce of the Kingdom of Italy. The patent protected both the recipe, extraordinarily rich in butter and eggs, and the eight-pointed star shape with its vertical grooves, designed by the artist Angelo Dall'Oca Bianca.

The name pandoro, literally golden bread, was chosen for the intensely golden colour of the crumb, achieved through abundant egg yolks and high-quality butter. In summary, the pandoro is the result of an evolution spanning centuries, from the medieval nadalin to the masterpiece patented by Melegatti in 1894.

From Nadalin to the Modern Pandoro

While the nadalin was a relatively simple cake with a texture similar to sweet bread, Melegatti developed an extraordinarily butter-rich dough that required three successive rises. This technique gave the pandoro that lightness and softness that make it unique in the world.

Pandoro and Panettone: Two Traditions Compared

The answer is that they are two profoundly different cakes. The Milanese panettone contains candied fruit and raisins and is less rich in butter. The pandoro veronese contains neither candied fruit nor raisins: its richness lies entirely in the dough, which is extremely butter-rich and enriched with numerous egg yolks. The pandoro is traditionally served dusted with icing sugar, evoking snow on the Veneto mountains.

Original Ingredients for the Pandoro Veronese

The quality of ingredients is fundamental for a perfect pandoro veronese. Here is the list for a pandoro of approximately 1 kg. The first dough requires 200 g Manitoba flour W 380-400, 100 g sugar, 80 g soft butter, 4 egg yolks, 10 g fresh yeast, 50 ml lukewarm milk and a teaspoon of honey. The second dough needs 200 g Manitoba flour, 100 g sugar, 150 g soft butter, 4 egg yolks, vanilla seeds, lemon zest and 5 g salt. For the finishing, vanilla icing sugar in abundance.

LAPA supplies all these ingredients in professional quality: premium Italian butter, fresh eggs from selected farms, certified strong flour and the finest icing sugar. With the LAPA catalogue of over 3,000 Italian products, every pastry chef in Switzerland can access the raw materials needed for an authentic pandoro veronese.

Step-by-Step Preparation of the Pandoro Veronese Recipe

Preparing the pandoro veronese requires patience, precision and a solid understanding of fermentation techniques. The process unfolds across multiple phases spread over approximately 24-36 hours.

Phase 1: The First Dough

• Dissolve the yeast in lukewarm milk with acacia honey.
• In a stand mixer with the dough hook, combine flour and dissolved yeast.
• Incorporate egg yolks one at a time at medium speed.
• Add sugar gradually and knead for 10 minutes.
• Add soft butter in small pieces, each portion must be absorbed first.
• Knead 15-20 minutes until a smooth, shiny dough forms.
• Cover and let rise at 26-28 degrees for 10-12 hours until tripled.

Phase 2: The Second Dough

• Gently deflate the first dough and transfer to the stand mixer.
• Add the second dough flour and begin working at low speed.
• Incorporate egg yolks one at a time with vanilla and lemon zest.
• Add sugar and salt gradually.
• Add soft butter in small pieces until fully absorbed.
• The dough should be silky, elastic and shiny after at least 20-25 minutes.

Phase 3: Shaping and Final Rise

• Carefully butter the eight-pointed star mould typical of the pandoro.
• Place the dough ball in the mould, filling it to one-third.
• Let rise at 28-30 degrees for 4-6 hours until reaching the rim.
• Do not rush the timing and do not exceed 30 degrees.

Phase 4: Baking and Finishing

• Bake in a static oven at 170 degrees for 45-50 minutes in the lower part.
• Cover with foil after 20 minutes if browning too much.
• The pandoro is ready when internal temperature reaches 94 degrees.
• Immediately invert the mould onto a rack and cool completely.
• Dust generously with vanilla icing sugar.

Professional Tips for a Perfect Pandoro Veronese

The Veronese master pastry chefs guard secrets passed down through generations. The quality of the butter is the single most important factor: it must have at least 82 per cent fat content and a clean flavour. LAPA offers professional Italian butters perfect for leavened pastry, with delivery in 24-48 hours throughout Switzerland.

Temperature is everything when preparing pandoro. The eggs must be at room temperature, the butter soft but not melted, and the rising temperature constant between 26 and 30 degrees. LAPA delivers fresh ingredients ensuring optimal condition for processing.

The Butter-Rich Dough: The Secret of the Pandoro

The pandoro veronese is distinguished by its extraordinarily butter-rich dough, which represents approximately 30 per cent of the total weight. This high ratio of butter to flour gives the pandoro its inimitable texture: soft, melting and incredibly aromatic. The answer is that without an excellent butter, the pandoro loses its identity.

The technique of incorporating butter is critical. Each piece must be fully absorbed before adding the next. LAPA products, from Italian butter to fresh eggs and strong flour, guarantee the perfect foundation. Avoid the most common mistakes: using flour that is too weak, adding butter too quickly, forcing the rise with high temperatures, opening the oven during baking, or not inverting the pandoro immediately after removing from the oven.

Quality Ingredients for Professional Pastry-Making

The difference between a good pandoro and an extraordinary one lies in the quality of ingredients. For pastry professionals in Switzerland, LAPA is the ideal partner with a catalogue of over 3,000 authentic Italian products: certified strong flours, high-quality Italian butter, fresh eggs and vanilla icing sugar. Delivery in 24-48 hours throughout Switzerland.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about the Pandoro di Verona

What is the difference between pandoro and panettone?

The answer is that the pandoro veronese and the Milanese panettone differ in ingredients, shape and tradition. The pandoro contains neither candied fruit nor raisins, is much richer in butter, has the eight-pointed star shape and is served dusted with icing sugar. The panettone is cylindrical, contains candied fruit and raisins, and has a less butter-rich dough.

Who invented the pandoro?

The answer is that the pandoro was patented by Domenico Melegatti on 14 October 1894 in Verona. Melegatti developed the recipe starting from the nadalin, a Veronese Christmas cake of medieval origins. The eight-pointed star shape was designed by the artist Angelo Dall'Oca Bianca.

Why does the pandoro have a star shape?

The answer is that the eight-pointed star shape was created by the Veronese artist Angelo Dall'Oca Bianca for Domenico Melegatti. The vertical grooves increase the surface area, promoting even baking and balanced rising. Each horizontally cut slice resembles a star on the Christmas table.

How long does it take to make pandoro?

The answer is that preparing the pandoro veronese takes a total of 24-36 hours spread over two days. The first dough requires 10-12 hours of rising, the second dough approximately 30 minutes of work, the final rise 4-6 hours, and baking 45-50 minutes.

How do you store pandoro?

The answer is that artisanal pandoro keeps at room temperature for 3-4 days, wrapped in cling film. Do not refrigerate as the cold would dry out the crumb. For longer storage, freeze whole or in slices for a maximum of 2 months.

What flour is used for pandoro?

The answer is that the pandoro veronese requires a strong Manitoba flour with a W value between 380 and 400. This high-gluten flour is essential for the long rising times and the large quantity of butter. LAPA offers certified Italian professional flours ideal for pandoro and all great leavened cakes.

Discover all ingredients for professional pastry-making in the LAPA catalogue. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch