Pandolce Genovese "Low", 500 gr

New

The most ancient and noble Genoese sweets in "low" version.

More details

In Stock

14,50 €

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 .
  • Genoese Pesto

    Ligurian specialties

    Genoese Pesto
    To date, Pesto is the second most used sauce in the world to season pasta, and the third by diffusion of production.The origin of Genoese pesto dates back a long way and...
    Read more

Check also