Pandoro is the tall eight-pointed Christmas cake of Verona. Melegatti's own site dates Domenico Melegatti's industrial privilege to 14 October 1894.

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.

Where to eat Pandoro in Verona

1 editor pick for Pandoro in Verona, ranked by editorial score. All Verona signature dishes · Pandoro across every city.

  • Pasticceria Flego

    Pasticceria Flego is a Verona pastry shop led by the brothers Marco and Matteo, joining art and technique in modern pastry cakes, at Via Stella 13.

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Make it at home

Serves 126 hrAdvanced

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.

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

Common allergens: Gluten, Eggs, Dairy.