The real Pandolce Genovese is a sourdough product made with mother yeast, a typical dessert from the Liguria capital that is eaten during the festivities.
It was born from a recipe in Grandpa Orlando’s black notebook at the beginning of the 20th century. The secret of this cake is the Grondona’ sourdough, refreshed daily.
The processing, still the homemade type, lasts for more than 48 hours and only natural ingredients are used.
Each piece is hand worked so that it may respond better during rising and baking.
A rich and full-bodied mixture that owes its softness to the real fruit salad that is inside it: apples, pears, pineapple, orange peel, raisins, and real anise seeds.
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