Pandoro is a typical sweet bread from Verona, especially eaten during the Christmas holidays.

The birth of the modern recipe dates back to the late 19th century, as an evolution of the “Nadalin,” invented in 1200 to celebrate the city's first Christmas under the rule of La Scala: on October 14, 1894, Domenico Melegatti, founder of the Veronese confectionery industry of the same name, registered a soft cake with a distinctive eight-pointed star-shaped body, the work of the Impressionist artist Angelo Dall'Oca Bianca, at the patent office.

What makes our pandoro special? Given the simple list of ingredients, it's undoubtedly their quality and craftsmanship. The delicate harmony created between these few yet essential flavors is an expression of our identity and research.

The unique softness of the "Queen's Pandoro" comes from a long leavening process (the last one lasting a full 14 hours); this "magical" resting time also allows the centrifuged butter to fully release its aroma. The final texture melts in the mouth, and an intense, rounded, and inviting aroma is released from the moment you open the package.

Always made with the same sourdough starter, it's made entirely by hand. No semi-finished products, preservatives, or additives are used; therefore, it's best consumed within fifteen days of production. This way, its softness and "cloud-like" texture will truly shine.

We begin production and cooking in small batches in November to ensure meticulous control over each stage. 

At the Christmas stand at I Dolci della Regina, Pandoro will be accompanied by the now-famous Pan'Ottone and the delicious Spiced Holiday Biscuits made with olive oil, corn flour, and cinnamon. As always, artisanal chocolates will also be available.

Since 2023, the keeper of the secrets of I Dolci della Regina's small and large leavened products has been the young pastry chef and leavener Stefano Gambacorta.

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750g Pandoro. To reserve, write to info@dolcillaregina.it or call +39 045 7256249, or order online (https://shop.regina-adelaide.it).