The festivities include a gentle Genoese tradition whose origins are very distant in time: the Dessert. Also, like many others is derived from the bread. Currently the Pandolce to divide into two types, the oldest, sourdough, made with the growing and that more recently, bass, whose rising takes place with the baking powder directly into the oven and requires lower fifths proving times. At the sight it is flattened, brown, has a shortcrust consistency, and has a full and aromatic flavour, mainly conferred by raisins, pine nuts and butter, fresh and of the highest quality.
TYPE 00 FLOUR, BUTTER, sultanas, sugar, MILK, EGGS, candied orange peel, candied diamond citron, glucose-fructose syrup, pine nuts, yeast (disodium diphosphate E450i, sodium acid carbonate E500ii) may contain traces of SULFITES .
| Energy | 1450/344 kJ/kcal |
| Fat | 10g |
| Saturates | 6g |
| Carbohydrate | 59g |
| Sugars | 35g |
| Protein | 5,7g |
| Salt | 0,08g |
| Fibre | 2,7g |
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