Pandoro – Wild Yeast

Let's begin with the name: is it 'pandoro' or 'pan d'oro?' In The Italian Baker, Carol Field writes, 'Although the name suggests pan d'oro (golden bread), pandoro is actually a dialect word for a Veronese dessert made more than two centuries ago.' My own choice of appellation owes more to laziness than a commitment to historical accuracy. 'Pandoro' is easier to type, and doesn't require me to constantly edit after I've hit the semicolon key instead of the apostrophe. Let;s face it, I;m a slacker. Whatever you call it, though, 'golden bread' is definitely an apt description for this sweet

Pandoro – Wild Yeast

Il Pandoro Motta 700g – Made In Eatalia

Pandoro: All About Italy's Christmas Tree Cake - La Cucina Italiana

Fully buttery yet never too heavy. The cotton candy-like crumb melts in your mouth, while the delicate flavor of vanilla coats your palate.

Gustiamo - Pandoro

Pandoro and Friends – Wild Yeast

Natural Yeast Italian Baking

, The traditional naturally leavened Christmas cake, soft and with an unmistakable fragrance, made by Balocco with a lot of care and passion. A

Balocco il Pandoro, 1000g

Traditional Pandoro With Sourdough - Biancolievito

Pandoro Wholewheat Dal Colle - Dolcezza dal 1896

Bauli Pandoro Cream and Chocolate., Ingredients: Type 0 soft wheat flour, Sugar, Fresh eggs, Butter (milk), Natural yeast (wheat), Glucose-fructose

Bauli Pandoro Cream and Chocolate 750 Gr.