Home  

Pandolce, a tradition from Genoa

For the base

butter g 2,500
sugar g 2,000
full-cream milk, warm  L 2
manitoba flour g 4,500
flour g 1,500
dry yeast g 170
raisins g 5,000
candied orange skin g 1,500
candied cider, in cubes g 500
roasted hazelnuts, in grains g 700
pisa pine kernel g 500
whole eggs n. 6
table salt g 15
orange-flower aroma as needed

Knead in the following order butter, sugar, milk, salt, yeast and eggs for 10 minutes; add the fruits, mix well and make some 1,100 g specklings. Let them leaven and cook for 45-55 minutes at 180°C.

Antonio Le Rose
Photo by Merlo


 back to recipes




TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna