History

Pandoro was patented on 14 October 1894 by the Veronese baker Domenico Melegatti at the Verona Chamber of Commerce. The eight-pointed star mould and the all-butter-and-eggs enriched dough made it Verona's defining Christmas cake; Melegatti grew it into a national brand exported worldwide. Palazzo Melegatti at Corso Porta Borsari 21 still carries the historic pandoro sculptures on its terraces; production now runs from the company's San Giovanni Lupatoto factory. Local rivals include Bauli (founded 1922 in Verona) and the artisan pasticcerie like Perbellini.

Common allergens: Gluten, Eggs, Dairy

Make it at home

Yield 1Hands-on 3 hrTotal 26 hrDifficulty Advanced

Ingredients

  • 500g 00 flour, plus extra for dusting
  • 150g caster sugar
  • 200g unsalted butter, softened (plus 30g for the mould)
  • 6 large eggs, plus 2 egg yolks
  • 20g fresh yeast (or 8g dry yeast)
  • 100ml whole milk, lukewarm
  • 2 teaspoons fine sea salt
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange
  • Icing sugar to finish

Method

  1. Make a sponge starter: dissolve the yeast in the milk with 1 tablespoon sugar and 100g flour. Cover and rest 1 hour until bubbly.
  2. In a stand mixer, combine the sponge with 200g flour, 2 eggs, 50g sugar and the salt. Knead 8 to 10 minutes until smooth and elastic.
  3. Cover and proof 4 hours at room temperature, or refrigerate overnight.
  4. Add the remaining 200g flour, 4 eggs, 2 yolks, 100g sugar, vanilla, and the zests. Knead 8 minutes.
  5. Add the softened butter in 4 additions, kneading until each is fully incorporated (about 12 minutes total).
  6. Cover and proof 3 to 4 hours at room temperature until tripled in volume.
  7. Knock back the dough and shape into a smooth ball. Place in a generously buttered pandoro tin (the eight-pointed star mould).
  8. Proof 3 to 4 hours until the dough rises above the tin rim.
  9. Bake at 160C for 50 to 55 minutes until deeply golden and a skewer comes out clean.
  10. Cool 10 minutes in the tin, then unmould carefully onto a wire rack. Cool completely.
  11. Dust generously with icing sugar in a paper bag (the traditional Veronese method) and serve in 1cm slices.

Tip from the editors. The pandoro mould is the make-or-break; substitute a tall round panettone tin if needed but the star shape is the point.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat pandoro

Pandoro in Verona

Pasticceria Flego ★ 4.6

Bakery€Mon-Sun 07:30-20:00Walk-in onlyVeronese pasticceria with almond and hazelnut biscuits

Pasticceria Flego opened in 1950 in Verona and runs three city shops. TableJourney editor pick with address and booking notes inside the entry.

Tip: Buy Baci di Giulietta in a 250g paper box (€18); the Torta Russa is the second souvenir.

Worth the queue: Baci di Giulietta (almond-hazelnut shortbread)

Via Stella 13, 37121 Verona

Dolce Locanda Perbellini ★ 4.5

Bakery€Tue-Sun 07:30-19:30, closed MonWalk-in onlyVeronese pastry by Giancarlo Perbellini

Dolce Locanda Perbellini in Verona is the central pastry shop of Giancarlo Perbellini, opened on Via Catullo in 2014. A 2026 TableJourney editor pick.

Tip: The pandoro A Ernesto (named for the chef's grandfather) is the seasonal signature; risino and millefoglie are the year-round counter picks.

Worth the queue: Pandoro A Ernesto and panettone A Enzo

Via Catullo 12, 37121 Verona

Spaccio Melegatti ★ 4.0

Bakery€Mon-Fri 08:00-12:00 and 14:00-18:00Walk-in onlyFactory outlet of the Verona house that patented pandoro in 1894

The Melegatti factory outlet in San Giovanni Lupatoto sells the Verona pandoro Domenico Melegatti patented in 1894. A 2026 TableJourney pick.

Tip: Second-choice packs run 10 to 20 percent below retail; visit between mid-November and early January for the freshest seasonal pandoro.

Worth the queue: Pandoro Melegatti and panettone

Via Monte Carega 23, 37057 San Giovanni Lupatoto VR

Pasticceria Castelletto ★ 4.0

Bakery€Tue-Sun 07:00-19:30, closed MonWalk-in onlyDaily Veronese pastry and tiramisu

Pasticceria Castelletto in Verona runs a daily pastry counter on Via Roma between the Arena and Castelvecchio. A 2026 TableJourney editor pick.

Tip: The tiramisu sold in individual cups (€3.50) is the move; the brioche and morning pastries are the take-on-the-go option.

Worth the queue: Tiramisu individuale

Via Roma 7, 37121 Verona

More cities are in research. Want pandoro covered somewhere specific? Tell us where you want to eat.

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