Even if its reputation is not quite as solid as its Milanese competitor Panettone, the Pandoro (from Verona) has finally started to gain some of its well-deserved popularity over the last few years in the United States.
Although its roots go back to the Middle Ages – possibly even earlier – Pandoro made its official debut in modern history thanks to Domenico Melegatti, who registered the patent for it in 1894 as an invention from Verona, the famous town of Romeo and Juliet. This Italian oven-baked cake, with its delicate star shape, is made over three days using natural yeast, and it features a very rich dough made with wheat flour, butter, and fresh pasteurized eggs. With its fluffy texture, Pandoro is then served with a dusting of powdered sugar, making for a dessert full of balanced flavor.
In more recent years, Americans have also started to discover this delicious Italian treasure, whose name Pandoro means “golden bread” in English (or a shortened version of the Italian phrase ‘pane d’oro’). Traditionally, Pandoro is served during the holiday season, when we can really appreciate its soft texture and versatility. Excellent on its own, Pandoro can also be served with coffee or wine, for an indulgent breakfast or dessert. To take it to the next level, we also suggest pairing your slice of Pandoro with a sweet spreadable cream or freshly whipped cream.
And since the 2020 holiday season has already officially kicked off, Pandoro cakes are being shipped from Italy to the United States as we speak, where they can be found in stores and online.
That’s why we’ve put together a guide to the very best varieties available on the American market – for all you Pandoro-lovers in the U.S.! So you can enjoy its fluffy deliciousness for the holidays, or give it as a gift to loved ones.
Giuseppe Zito's Pandoro
For the classic Pandoro and much more
Both Eataly’s brick-and-mortar stores and online shops feature a great selection of Pandoro from Northern Italy. In addition to the classic plain version, Galup offers a chocolate chip version, while Borsari offers a mouthwatering Limoncello-flavored Pandoro.
Sant Ambroeus selects and imports artisanal Pandoro made by using natural yeast and carefully preserved by the same family for three generations.
In New York City, you can find a Pandoro by Le Tre Marie made with French butter at Milano Market, an Upper East Side gourmet store, while BuonItalia at the Chelsea Market carries an artisanal Italian Pandoro from Michelin-star chef Giancarlo Perbellini.
Sant Ambroeus Pandoro
Artisanal Pandoro
Baked with only high-quality ingredients with no preservatives, artisanal Pandoro is shipped to the USA from local and artisanal Italian pastry chefs.
Giuseppe Zito, from Mezzojuso, a chef in a small town between Palermo and Agrigento – who was awarded World Champion for his Panettone during the Panettone competition held in Rome last October – is already shipping his Pandoro to Hollywood clients. Giuseppe (who was also nominated “Gran Maestro” by the International Federation of Pastry Chefs) is very busy these days making three different kinds of Pandoro over 36 hours of leavening – classic, chocolate, and a Sicilian version of Pandoro featuring a pistachio glaze and filled with pistachio cream.
Another Sicilian artisanal brand Di Stefano ships their “Sicilian Pandoro” (with powdered Sicilian chocolate) overseas.
Chef Sadler's Pandoro
Gustiamo, based in the Bronx, NY, is an online store for Italian delicacies, and they import Luigi Biasetto’s Pandoro made with natural mother yeast, high-quality butter, organic eggs, and organic honey from the Italian Alps.
Olivieri 1882, a Vicenza-based bakery with a history of 140+ years, is now shipping fresh Pandoro artigianale all over the United States. The bakery is owned by the family's sixth-generation pastry chef, Nicola Olivieri, and they always fill orders within 48 hours!
Then last but not least – Michelin-star chef Claudio Sadler has also announced the opening of his own online shop, where you can find artisanal Pandoro shipped worldwide.