Product Overview

Loison Pasticceri (Bakers) has been a leader of traditional Italian baking
since 1938. They gladly reveal the secret of their success--patience. Patience
is after all, in short supply in today's world of quantity and mass
production. But Loison has maintained a tradition of quality ingredients and
ancient preparation techniques without sacrificing creativity and innovation.
The Pandoro (Golden Bread) Classico, like the Panettone, requires a period of
leavening. And as they do for their Panettone, Loison uses only natural yeast
and allows the rising process to take place over a three-day period within a
perfect balance of temperature and humidity. Unlike, the Panettone, Pandoro
relies completely on the integrity of the cake itself without the addition of
fruit, raisins, chocolate, etc. It is higher and extremely light. It simply
requires a dusting of powdered sugar, which is included, for an elegant
presentation. It is basically a sweet, golden bread, which can be used as
dessert, or toasted for breakfast. It creates an excellent French toast or
bread pudding.