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Borsari Traditional Italian Pandoro Cake – 2.2 lb (1 kg)

$32.90
$32.90
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Borsari Traditional Italian Pandoro – Classic Christmas Cake

Celebrate the holiday season with Borsari Traditional Italian Pandoro, a classic Italian Christmas cake made with butter, fresh eggs, and natural yeast. Prepared through a 72-hour production process, this traditional holiday dessert offers a rich, soft texture and a delicate buttery flavor.

Made in Italy by Borsari, a pastry producer established in Veneto in 1902, this naturally leavened Pandoro follows a traditional preparation method. Each cake is carefully removed from its mold to preserve its distinctive shape and tender texture.

Unlike traditional panettone, Pandoro contains no raisins or candied fruit, making it an appealing choice for those who prefer a classic, buttery Italian holiday cake.

Why You'll Love It

  • Traditional Italian Pandoro – A classic Italian Christmas cake made in Italy.

  • 72-Hour Preparation – Naturally leavened dough developed through a carefully managed production process.

  • Rich Buttery Texture – Made with butter and fresh free-range eggs.

  • Classic Holiday Dessert – Delicious served with coffee, tea, whipped cream, or fresh berries.

  • Gift-Ready Packaging – Presented in an elegant Borsari carton box.

Serving Suggestions

For the best experience, allow the Pandoro to reach a comfortably warm room temperature before serving. Dust with the included powdered sugar and slice.

Enjoy it on its own or serve with fresh berries, chocolate sauce, whipped cream, or a glass of dessert wine.

Product Details

Brand: Borsari
Product: Traditional Pandoro Classico
Origin: Italy – Veneto
Net Weight: 2.2 lb (1 kg)
Packaging: Carton gift box
Storage: Store in a cool, dry place.

Ingredients

Wheat flour, eggs*, sugar, butter, rehydrated whole milk powder, natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids, cocoa butter, flavorings, salt.

Powdered Sugar Sachet: Sugar, wheat starch, natural flavors.

Allergens: Contains wheat, milk, and eggs. May contain nuts, soy, and mustard.

*Eggs from free-range hens.

Images are for illustrative purposes only.

FAQ

What is pandoro? A traditional golden bread from northern Italy, pandoro is a classic Italian holiday cake with a soft, rich texture.

How should I serve it? Warm it near a heat source for a couple of hours, then dust with the included powdered sugar before serving.

What is included with the product? The pandoro comes carton boxed and includes a sachet of sugar for dusting.

How does pandoro differ from panettone? Pandoro is demoulded by hand after baking, while panettone remains in its paper mould.

 

Borsari Traditional Italian Pandoro – Classic Christmas Cake

Celebrate the holiday season with Borsari Traditional Italian Pandoro, a classic Italian Christmas cake made with butter, fresh eggs, and natural yeast. Prepared through a 72-hour production process, this traditional holiday dessert offers a rich, soft texture and a delicate buttery flavor.

Made in Italy by Borsari, a pastry producer established in Veneto in 1902, this naturally leavened Pandoro follows a traditional preparation method. Each cake is carefully removed from its mold to preserve its distinctive shape and tender texture.

Unlike traditional panettone, Pandoro contains no raisins or candied fruit, making it an appealing choice for those who prefer a classic, buttery Italian holiday cake.

Why You'll Love It

  • Traditional Italian Pandoro – A classic Italian Christmas cake made in Italy.

  • 72-Hour Preparation – Naturally leavened dough developed through a carefully managed production process.

  • Rich Buttery Texture – Made with butter and fresh free-range eggs.

  • Classic Holiday Dessert – Delicious served with coffee, tea, whipped cream, or fresh berries.

  • Gift-Ready Packaging – Presented in an elegant Borsari carton box.

Serving Suggestions

For the best experience, allow the Pandoro to reach a comfortably warm room temperature before serving. Dust with the included powdered sugar and slice.

Enjoy it on its own or serve with fresh berries, chocolate sauce, whipped cream, or a glass of dessert wine.

Product Details

Brand: Borsari
Product: Traditional Pandoro Classico
Origin: Italy – Veneto
Net Weight: 2.2 lb (1 kg)
Packaging: Carton gift box
Storage: Store in a cool, dry place.

Ingredients

Wheat flour, eggs*, sugar, butter, rehydrated whole milk powder, natural yeast (wheat flour, water), emulsifiers: mono- and diglycerides of fatty acids, cocoa butter, flavorings, salt.

Powdered Sugar Sachet: Sugar, wheat starch, natural flavors.

Allergens: Contains wheat, milk, and eggs. May contain nuts, soy, and mustard.

*Eggs from free-range hens.

Images are for illustrative purposes only.

FAQ

What is pandoro? A traditional golden bread from northern Italy, pandoro is a classic Italian holiday cake with a soft, rich texture.

How should I serve it? Warm it near a heat source for a couple of hours, then dust with the included powdered sugar before serving.

What is included with the product? The pandoro comes carton boxed and includes a sachet of sugar for dusting.

How does pandoro differ from panettone? Pandoro is demoulded by hand after baking, while panettone remains in its paper mould.

 

Rustic Line

A card that harks back to ancient times, when the relationship between Festevities and the table was mediated by an artisan of taste. This line embraces the classic and knows how to reinterpret it in a modern key, finding tasty flavor variations. Drawing on Rustici means dealing with the great Italian confectionery tradition. We put our heart into it, the first step is up to you. Indeed, the first bite.

About Borsari 1902

1902 in very dynamic context, Tiziano Golfetti's pastry shop was born and he decided to dedicate his business to an iconic place in Verona, a place whose origins date back to the second half of the first century BC, when Porta Iovia was built.

The monument in question introduces the decumanus maximus, a continuation of the Via Postumia which connected the Tyrrhenian Sea to the Adriatic Sea from Genoa to Aquileia. In 1902, however, the site was known with a medieval name that leaves no room for imagination given that it was a stall manned by the bursarii, those who collected customs duties at the entrance to the city. In 1902, therefore, there was talk of Porta Borsari.

And it is precisely by taking inspiration from this characteristic point of the city that Golfetti decides the name of his pastry shop. A name that has arrived today carrying its load of tasty persuasiveness, an effluvia of leavened desserts that ranges from the very Veronese pandoro and continues with panettone and colombe.
$32.90
$32.90

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