History
Melegatti's own site says Domenico Melegatti received a certificate of industrial privilege on 14 October 1894 from the Kingdom of Italy's Ministry of Agriculture, Industry and Commerce, covering the pandoro's name, shape and recipe; English Wikipedia gives 30 October, so the company's date is used here. Pandoro traditionally has an eight-pointed shape. Pasticceria Flego calls the older nadalin the origin of pandoro and sells pandoro in its Christmas hampers; Melegatti's factory is at Via Monte Carega 23 in San Giovanni Lupatoto.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten, Eggs, Dairy
Make it at home
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
- Make a sponge starter: dissolve the yeast in the milk with 1 tablespoon sugar and 100g flour. Cover and rest 1 hour until bubbly.
- 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.
- Cover and proof 4 hours at room temperature, or refrigerate overnight.
- Add the remaining 200g flour, 4 eggs, 2 yolks, 100g sugar, vanilla, and the zests. Knead 8 minutes.
- Add the softened butter in 4 additions, kneading until each is fully incorporated (about 12 minutes total).
- Cover and proof 3 to 4 hours at room temperature until tripled in volume.
- Knock back the dough and shape into a smooth ball. Place in a generously buttered pandoro tin (the eight-pointed star mould).
- Proof 3 to 4 hours until the dough rises above the tin rim.
- Bake at 160C for 50 to 55 minutes until deeply golden and a skewer comes out clean.
- Cool 10 minutes in the tin, then unmould carefully onto a wire rack. Cool completely.
- 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.
Where to eat pandoro
Pandoro in Verona
Pasticceria Flego ★ 4.6
Pasticceria Flego at Via Stella 13 in Verona makes modern pastry cakes and also caters to the tastes of those nostalgic for the pastry of the past.
More places near Pasticceria Flego
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Antica Bottega del Vino (banco) Wine bar, about 100 m away
- Caffe Coloniale Café, about 150 m away
- Casa Coloniale Chocolate Shop Café, about 150 m away
- Caffè Barbarani Cafes, about 200 m away
- Caffe Filippini Café, about 250 m away
- Pasticceria De Rossi Bakery, about 250 m away
More cities are in research. Want pandoro covered somewhere specific? Tell us where you want to eat.