Traditional Confectionery


Pandolce, a classic of Genoese confectionery, was first made in the original workshop of Francesco Panarello, based on a recipe that has always guaranteed a fragrant and flavour-packed sweet. Today, as in the past, the practice of making the dough by hand and leaving it to rest for 24 hours continues to make Pandolce one of our most popular desserts. The addition of top quality Italian candied fruit, select sultanas and Mediterranean pine nuts naturally make this Genoese classic even more delicious.

Naturally leavened baked confectionery product. Wheat flour, sultanas, sourdough (wheat flour, water), sugar, butter, candied orange peel (orange peel, sugar, glucose syrup), candied citron (citron peel, sugar, glucose syrup, antioxidant: sulphur dioxide), pine nuts, emulsifier: (mono-diglycerides of fatty acids), acidulant: acetic acid, sunflower lecithin, natural flavouring.


Panarello’s Pandolce Basso has a place in Genovese confectionery history. In the Maritime Republic era, Ligurian sailors used it as a commodity to trade with Eastern populations. Regarded as a poor man’s confection because of the simplicity of its dough, it is actually an exquisite, full-flavoured treat. Artisan techniques and top quality ingredients make it truly special, while the nut and chocolate version is especially delicious.

Wheat flour, sultanas, butter, sugar, milk, candied orange peel (orange peel, sugar, corn syrup), candied citron (citron peel, sugar, corn syrup, antioxidant: sulphur dioxide), sweetened egg yolk (egg yolk, sugar), hazelnuts, Marsala wine, baking powder (disodium diphosphate, sodium acid carbonate), wheat starch, pine nuts.

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