Alce Nero organic Pandoro is prepared according to the traditional Italian confectionery recipe, with butter and eggs, while the dough incorporates only a sourdough starter and wheat flour.
Alce Nero Pandoro is processed for more than 48 hours, starting with the activation of the starter, which is cooled three times with water and flour. It is then left to prove until it reaches the right volume before being added to the rest of the ingredients. The dough is portioned and placed in moulds where it is left to prove for another 14 hours. Once perfectly leavened, the Pandoro is oven baked for approximately 60 minutes, after which it is cooled and removed from the mould. This is followed by 12 hours of further cooling at room temperature. At the end of this slow and meticulous process, the Pandoro is packaged.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Legume falafel
Discover recipeFor your recipe
For your pantry
Images and illustrations on this page are purely indicative.