When pandoro speaks the language of butter and memory

There are desserts that don't need candied fruit, icing, or almonds to be memorable.
Pandoro is one of these. In our laboratory, pandoro is made with sourdough starter, eggs, butter, and time.
A long time. Just enough for the dough to become light, moist, and fragrant, capable of filling a room with just its milky, vanilla-like scent.
This year, that scent traveled a little further than usual: it reached the Dissapore tasting panel, which placed us 5th in their ranking of the 10 best artisanal pandoros of 2025 in Italy.

“There are no prizes without dough that has been able to wait.”

What Dissapore saw in our pandoro

Pandoro, they rightly say, is a leavened product that allows no shortcuts: no frills, just aroma and consistency .

In their story, our pandoro The Rag is described as a dessert in which butter takes center stage , with full notes of cream and milk, capable of providing a melting and pleasantly moist crumb inside . On the finish, a vanilla scented with flowers and fruit balances the opulence of the fat. Not only delicious, but also "very beautiful to look at," they say.

For us, this is exactly what it is: a pandoro that doesn't aim to dazzle with special effects, but with attention to the invisible details. The choice of butter, the attention to the sourdough starter, the folds, the resting times, the baking, the slow cooling.

Behind a slice that “springs back up” when you squeeze it, there are nights, trials, errors, notes and silences.

An award that speaks of time (once again)

It's not the first time that Dissapore crosses our path: first with the "Best Emerging Panettone 2024" , then with its entry into the Top 25 ice cream shops in Italy 2025

But, for us, every recognition is never a point of arrival:

  • it is the confirmation that the path of slowness makes sense, even when it costs effort;

  • it is the sign that choosing real ingredients , without shortcuts, is perceived, slice after slice;

  • It's a reminder: the time you put into a dough can be felt, and someone, somewhere, recognizes it.

“Success, for us, is when those who taste it feel the time we dedicated to that dessert.”

Behind every slice, a silent team

This pandoro is not “a chef’s pandoro”, it is a team ’s pandoro.

There are those who feed the sourdough starter every day, those who weigh the ingredients, those who check the temperatures, those who remove it from the oven at the right time, those who package each individual piece by hand.
There are producers who entrust us with butter, flour, eggs, honey.
There is Irpinia, which enters the laboratory in the form of air, light, people.

The place our pandoro found in Dissapore's ranking belongs to all of them.

A soft invitation

This award does not change the way we knead.
It just reminds us why we started.

We will continue to make our pandoro as always:
800 grams of lightness, the scent of butter and vanilla, and time as the secret ingredient.

If you'd like to try it, you'll find it here, in our Atripalda laboratory and in our online shop, ready to become a slice of Christmas that smells of butter, milk, and gratitude.

Because, for us, the best sweetness remains that which comes from thought, not from haste.