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Baker legend dictates that the star-shaped Pandoro is modeled after the mountains near Verona, where it was first created. Excellent on its own, pandoro is traditionally sprinkled with powdered sugar, resembling the snow on the mountains. In the package, below the pandoro, you will find the powdered sugar package. Do as the Italians do: open the sugar directly inside the bag, sprinkle it on the top of the pandoro, close the bag and shake it to cover the cake.
Enjoy this Pandoro with an espresso for a festive breakfast or with jam or gianduja spread for a real treat! Serve as an after-dinner dessert with a glass of wine (we recommend Briccotondo Moscato D'Asti DOCG).
In 1795, Maestro Tommaso Muzzi opened small pastry shop in the heart of Foligno, a town in central Umbria. Today, Muzzi continues to make the highest quality Italian pastries, cookies, and cakes.
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