Pandoro has a long history dating back to ancient times. When pandoro was made, it had a rich golden color on the inside. In fact, pandoro was originally written as Pan d’oro, which meant “golden bread”. Pandoro was first mentioned in writing in the 18th century in Venice. The formula of pandoro was perfected in Verona. An expensive dessert, it was served only to the aristocrats. In 1894, the patent for producing pandoro was given to Domenico Melegatti. From that time, the industrial production of pandoro began.
Pandoro is Italian yeast bread eaten mostly on Christmas and New Year. Although it is actually bread, pandoro looks like a cake. It is very sweet and is popular mostly in the region of Verona. Pandoro has a unique shape like a frustum and the sides have 8 points, making it resemble a star. Since it is difficult to make the points by hand, a special pandoro mold is used. Since homemade pandoro is not a very easy food to make, people in Italy may go to a bakery where they can conveniently buy it. Pandoro cakes are usually frosted with powdered sugar, giving it a nice white coating on top. This coating makes pandoro look like snowy mountain peaks during winter and Christmas. In one pandoro recipe, the cake can be filled with gelato or whipped cream. Different pandoro recipes have many types of cream added to the cake. Melted chocolate or mascarpone can be put on top of the pandoro, making it a delicious holiday treat.