CHRISTMAS SHOP

Pandolce

£10.95

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Product Code: X44225

This traditional rich cake from Liguria is made with pistachios, pine nuts, fruit and orange flower essence.

 

Viale Mojon in Genova is home to Pietro Romanengo’s confectionery workshop. Here, they make everything by hand for the oldest ‘confetteria’ in Italy; for us, they make pandolce, a traditional Genovese Christmas cake. This buttery ‘sweet bread’ begins in a maze of little rooms, where fruit is candied, pistachios roasted, and cakes baked.

Ingredients

Wheat flour, raisins, candied orange, butter (milk), sugar, orange flower water, pine nuts, pistachios, citron peel, egg marsala (marsala wine, sugar, alcohol, egg yolk, flavourings, natural colouring), natural yeast, fennel seeds, salt. Candied fruit contains: orange and citron peel, glucose syrup, sucrose, acidity regulator: citric acid)
Allergen advice: For allergens, see ingredients in bold. May contain traces of other nuts and sulphur dioxide.

How to use

Slice thinly and serve with a tea or with a glass of sweet, fortified wine (such as Marsala, Malvasia or Vin Santo).

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Liguria

Bordering the French riviera to the north-west, Liguria is a small but densely populated region of Italy. It's steep and rocky coastline leading up to the north-west where the maritime alps lie has left the region with a generally mild climate throughout. This allows for beautiful renaissance botanical gardens to flourish, making them a great attraction for any visitor. This inland greenery is contrasted by a steep coastline scattered with small beaches and coves with cliff faces towering above them. Seafood is one of the wonders of the Mediterranean, however Liguria is also home to the original Genovese Pesto. This salty and nutty basil sauce can be used over Pastas specifically from the region. These include the Trofie - a short, roughly twisted noodle rolled by hand.

See all products from this region

Liguria

Vin Santo DOC 37.5cl

£17.50

Tuscan aged dessert wine. Traditionally used with cantucci biscuits for dipping.

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