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Typical pandolce genovese

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500 gr
Biscottificio Grondona
Liguria
€76.00

Ingredients: Wheat flour, sultanica raisins 25%, natural white-topped yeast Grondona, sugar, butter, cedar and orange zest candied (cedar, orange peel, glucose-fructose syrup, sugar, lemon juice), pine nuts 3 , 6% egg yolk, honey, orange blossom water, aniseed seeds, salt. WITHOUT HYDROGENATED FATS Contains: wheat, milk derivatives, eggs. Produced in an establishment that uses nuts and soybeans. Shipped directly from the vendor

Availability: In stock

€38.00

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Curiosity

Details

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

Since 1820 the Grondona family has been working its own natural mother-white yeast and is looking for the best raw materials to create today the rich and simple taste of a time. Here's how Grondona's specialties are born. Some products are born according to the end-of-century recipe of the founder, others are modern reinterpretations of pastry classics.

Tips of Use

Keep in a cool and dry place

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