When December comes, in Italy there are two different fractions that come alive for the entire month: “Team Pandoro” and “Team Panettone”. There are pretty funny discussions about which one is the tastiest Christmas cake. As italian, i have made my choice, of course, but i won’t tell you right now! Right now talking about pandoro is much more important!
Pandoro is typical from Italy. No other country in the world has pandoro as a Christmas cake. They can seel it, but they don’t produce it. But what is it?
Well, as italian is pretty hard to describe: it’s simply pandoro. It’s not exactly a cake, even if it’s a cake…actually it’s a very unique product sold specifically for Christmas. If you go in Italiy in June and you want to find a pandoro in the supermarket, you are either crazy or you have no idea how Italy works…more than that, people will think your brain doesn’t work properly. There’s only one, maybe two months were pandoro can be found: for sure December and maybe November. In those two months supermarket will be full of them: different kind, different brands and different prices. Once Christmas is over, you won’t find them anymore in big quantity, both because they were already sold and because for them has started to become just a little bit too late to be sold and eaten.
We buy a lot of them in December for two reasons: it belongs to tradition and we eat it on Christmas Eve, Christmas itself, New Year’s Evev, New Year and on January 6th. There are also people who eat pandoro on February on San Biagio, but it’s doesn’t mean that supermarket will sell pandoro until February: if a family has still a pandoro at home, they will eat it on that day. We are a family of four and my mom buy every year 4 or five pandoros…and we are only in four. Think about all those families with maybe 10 or 15 people at the table. Once December 27th comes, supermarket will be out of pandoros, trust me…i was there, i saw it with my own eyes: what on December 23rd was still full it was not four days later.
Pandoro is a delicious dessert that somehow define Christmas in Italy for lot of familis. I can’t even imagine a Christmas without Pandoro…i think any italian can’t. With a shape that is very reminiscent of a star, Pandoro features a light and soft crust on the outside and a very soft and bubbly interior. It is served at room temperature, covered with a generous sprinkling of icing sugar. Then, once on the table it’s cut and every person will have instantly a very huge smile on their faces. It’s sweet, but not too much, it’s soft but not too much…it’s simply perfect, like everything on Christmas.
But how is it cooked? I could tell you how to cook it, but it’s absolutely a very hard and pretty long work. You could, but why do you need to waste ingredients and time when you can buy it already and it tastes delicious? Anyway, if you want to try, i leave you the “GialloZafferano” recepy, but it’s in italian, so you have to translate in your language to read it!
What else can you say about pandoro? Well, technically anything more. The only thing you have to do, if you are curious, is fly to Italy from the middle of November and December (the first two weeks, then it become all very messy and chaotic everywhere) and buy a pandoro, open it, sugar on it, cut it and enjoy! You can thank me later!