A sensorial experience encapsulated in Giancarlo De Rosa’s Pandoro. The sweetness of vanilla, the softness of butter, combined with flours from wheat grown on De Rosa family’s land, are enhanced by 36-hours leavening process made with pure mother yeast. A perfect alchemy of flavours in the sign of a new tradition.
It follows the old-fashioned recipe for pandoro’s dough: only butter, selected vanilla, eggs, sugar, flour and the historic sourdough. A soft plunge into the flavours of yesteryear.
Dedicated to those who love the meeting of the gluttony of gianduia and the strong flavour of dark chocolate drops, with the great softness of the excellent leavened product. Perfect for indulging in a pampering of taste.
Pandoro is embellished by the enveloping cream enriched with intense notes of roasted coffee and the refined presence of white chocolate. A triumph of sweetness, good all year round.