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 CONFECTIONARY PRODUCT
Wheat flour, sultana raisins, sourdough (wheat flour, water), sugar, butter, candied orange peel (orange peel, sugar, glucose syrup) and candied citron (citron peel, sugar, glucose syrup, antioxidant: sulphur dioxide), pine-nuts, emulsifier: (mono-diglycerides of dietary fatty acids, sunflower lecithin), natural flavouring.
May contain: soybeans, peanuts, eggs, nuts.
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.
CONFECTIONERY PRODUCT BAKERY
Wheat flour, sultana raisins, butter, sugar, semi-skimmed milk, candied orange peel (orange peel, sugar, glucose syrup), candied citron (citron peel, sugar, glucose syrup, antioxidant: sulphur dioxide), sweetened egg yolk (egg yolk, sugar), hazelnuts, marsala wine, baking powder (disodium diphosphate, sodium acid carbonate), wheat starch, pine-nuts.
May contain: soybeans, peanuts, other nuts.