CHF 37.50

ViCAFE Pandoro

Normaler Preis CHF 37.50

Description

This Pandoro is made using a slow, natural fermentation process that allows the dough to rise gently over many hours. In terms of flavour, expect a combination of buttery richness, warm vanilla and a hint of caramel. The texture is tender and fluffy, making it suitable for both breakfast and dessert. For serving, we recommend cutting the Pandoro into thick slices and warming it briefly in the oven. The gentle heat enhances the softness of the crumb and releases its natural aromas.

This product is available only in limited quantities during the holiday season and is supplied freshly baked.

In den Warenkorb gelegt! Ansicht Warenkorb oder weiter einkaufen.

This Pandoro is made using a slow, natural fermentation process that allows the dough to rise gently over many hours. In terms of flavour, expect a combination of buttery richness, warm vanilla and a hint of caramel. The texture is tender and fluffy, making it suitable for both breakfast and dessert. For serving, we recommend cutting the Pandoro into thick slices and warming it briefly in the oven. The gentle heat enhances the softness of the crumb and releases its natural aromas.

This product is available only in limited quantities during the holiday season and is supplied freshly baked.

Airolo, Ticino

Pandoro di Buletti

Die Bäckerei Buletti legt grossen Wert auf regionale Zutaten – und auch der Pandoro ist da keine Ausnahme. Die Butter kommt direkt aus den Alpen der Leventina-Region und verleiht dem Gebäck seinen unverwechselbar authentischen und vollmundigen Geschmack.

So schmeckt es am besten!

Gib den Puderzucker zusammen mit dem Pandoro in den Beutel, schüttle ihn gut und verteile den Zucker gleichmässig. Am besten passt dazu ein ViCAFE-Espresso – die perfekte Kombination für die Feiertage ;)