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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
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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