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From birth to today, the sweet story of artisanal Pandoro

In the cosy warmth of the Christmas holidays, when culinary traditions intertwine with moments of sharing and joy, the Pandoro cake appears as an authentic emblem of refinement and flavour. Born in 15th century Verona, this cake steeped in tradition masterfully combines simple ingredients and artisan skill.

The birth of Pandoro dates back to October 14, 1884. The great leavened cake has roots in the Veronese Christmas tradition, drawing from a time in which women gathered in the kitchens of the courts on Christmas Eve to prepare the levà, a cake with a soft dough made of flour, milk and yeast. This ancient culinary practice was imbued with a magical atmosphere, in which the sharing of authentic flavours was inextricably linked to the fervour of anticipation for the upcoming holidays. Inspired by this tradition, the dough was later enriched with extra yeast, butter, and eggs and eliminated anything that could hinder perfect leavening. 

Marchesi 1824 continues the tradition of the Pandoro cake, maintaining the traditional steps for its preparation and leavening times. Today, after almost two centuries of research and passion, the Marchesi 1824 Pandoro is presented with its classic veil of icing sugar and its unmistakable golden colour obtained from the use of freshly churned butter from the Piedmont hills and fresh eggs from free-range hens. What makes it unique is its aroma enriched with Bourbon vanilla from Madagascar, which releases its aromas and makes it irresistible to the palate.

Pandoro, a name that derives from "pan de oro" that recalls its splendid golden hue, has become an eloquent symbol connecting generations. This delicious Christmas cake represents a symphony of flavours that resonates with meaning in history and in everyone's hearts, thus underlining the importance of continuity in the tastes and traditions throughout the holidays.