 econd only to the Panettone in holiday popularity and also very well known abroad, Pandoro (golden bread) is of more recent origin and therefore, more
reflective of today's tastes. Emerging in Verona a century ago when changes in fashion favored lighter leavened doughs over heavy, almondy pastes, Pandoro adheres closely to a production formula in the Venetian tradition. Tall, distinctive and shaped like a Christmas tree, it is topped with powdered sugar reminiscent of snow, or a twinkling star. And indeed, if cut horizontally, each slice is a star. Like Panettone, Pandoro may be enjoyed plain; but also, it is presented traditionally at restaurants and private parties with many types of creams or sauces, such as mascarpone, champagne, melted chocolate or whipped cream poured over its slices. At times, the top may be hollowed and stuffed to overflowing with ice cream, zabaglione or other tasty fillings. Taking note of this homemade enrichment, the Italian confectionery industry has adopted some of these excellent variations of the traditional recipes, so that today it is easy to find chocolate covered, chocolate filled, chocolate chipped or ice-cream filled Pandoro, as well as similarly enriched Panettone, at the local supermarket or gourmet shop. Pandoro, the "Golden Bread," is a delicacy to make any moment golden.
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