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The true Genovese Pandolce is a natural mother-white yeast product, a typical Ligurian cake that is consumed on holidays. It was born from the recipe of the grandmother Black grandmother of the early 900's. The secret of this sweet of excellence is the White Mother Grondona, refreshed daily. Handmade craftsmanship lasts more than 48 hours and only natural ingredients are used. Every piece is turned by hand so that it can respond better during the leavening and baking. A rich, full-bodied dough that owes its softness to the real fruit salad that inhabits it: apples, pears, pineapple, orange pepper, raisins, and real aniseed seeds.
Producer
Biscottificio Grondona
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