The Pandoro, is the most popular Christmas soft cake in Italian homes, was created by Domenico Melegatti on 14th October 1894 who received the Certificate of Industrial Property Rights by the Ministry of Agriculture, Industry and Commerce of the Kingdom of Italy for inventing the name, shape and recipe of Pandoro, soft cake.


Pandoro is a typical Veronese cake that is consumed especially during the Christmas holidays is one of the most typical Christmas sweets in Italy. It derives from the Venetian name "pan de oro" and was served on the tables of the rich Venetians. 


The dough is soft and golden in color, due to the presence of eggs, and smells of vanilla. The shape is truncated, with star-shaped reliefs, usually eight-pointed. Among the main ingredients are flour, sugar, eggs, butter, cocoa butter and yeast. The preparation technique is however complex with many processing steps.


According to the family legend, a boy when tasted the first slice of this cake said: "’lè proprio un pan de oro" who mean "this is just a gold bread!"



Wheat flour, fresh eggs, butter, sugar, natural yeast 5% (wheat flour, water, yeast), emulsifier: mono- and diglycerides of fatty acids of vegetable origin, glucose-fructose syrup, skimmed milk powder, salt, cocoa butter, flavourings. Sachet of impalpable vanilla sugar (sugar, wheat starch, vanillin).

May contain nuts and soy.


Weight: 1Kg

Pandoro Melagatti 1Kg Christmas Soft Cake of Italy