Similar to panettone, pandorato is a sweet cake traditionally eaten at Christmas in Italy. After more than 36 hours of leavening, the cake is light and airy with a sweet flavor from Sicilian honey and orange puree. Fiasconaro Pandorato comes with a packet of powdered sugar to sprinkle on top, though you may find it is sweet enough without! 

Serve this Italian holiday cake at room temperature, or warm it up and enjoy with fresh fruit and cream. To add an extra layer of tangy flavor, use dried cherries and lemon zest to make a syrup. Allow this dried fruit mixture to cool completely before drizzling it over this sweet cake from Italy. Toss in some candied orange peels for an even more festive treat.

Fiasconaro was founded in Castelbuono, Sicily in 1953 by Mario Fiasconaro. Mario started out as an ice-cream maker and pastry chef, and his first great masterpieces were mountains of profiteroles. His three sons, Fausto, Nicola and Martino, began learning the art of pastry when they were children. Today, the three brothers still lead the company. Nicola is the production manager and an award-winning pastry chef. You’ll taste his expertise in every bite of Fiasconaro’s luxurious panettones and torrone.