Directly from the 2 Michelin Star chef, Francesco Sposito’s Pandoro is the meeting of art and taste, where time has a great value: 36 hours of leavening, the kneading of the dough and the subsequent hours spent baking give it its exclusivity! The selection of the highest quality raw materials, including Taverna Estia mother yeast, organic wheat flour, Normandy butter, milk, pasteurised whole eggs, cocoa butter, acacia honey, oriental spices, including Madagascar vanilla and Sri Lankan cinnamon, are blended by skilled and loving hands. The result is a Pandoro with a dough as soft and light as a cloud. All these precious elements come together in a dance of taste and pure poetry for the palate. The Taverna Estia Pandoro, being an artisanal product, is preservative-free, so we recommend consuming it as soon as possible. To enhance its flavour, we recommend putting it in a static oven at a temperature between 25 and 30 degrees for about 15 minutes. Enjoy your journey through flavours.
Type ‘0’ flour, sugar, Normandy butter, natural sourdough, ‘Taverna Estia’, milk powder, pasteurised egg yolk and egg white, cocoa butter, salt, vanilla, natural flavouring, acacia honey, barley malt.
Net Weight: 1000 g
Allergens: Gluten, Lactose, Eggs, Sulphur Dioxide, dried fruit.
NB: Francesco Sposito’s Pandoro is entirely handcrafted and is packaged fresh.
Taverna Estia’s Pandoro, being an artisanal product, is preservative-free, so it is recommended to be consumed as soon as possible.
To bring out its flavour, it should be placed in a static oven at a temperature between 25 and 30 degrees for about 15 minutes.
Store in a cool, dry place. Product without preservatives.
The expiry date is indicated on the packaging.
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