Pasticceria Scarpato Pandoro Classico 750g
For the production of Pandoro Scarpato it takes 4 days of calm, patience, care and respect of natural cycles. Everything originates from our sourdough which is refreshed every day, 3 times a day. We then proceed with the dough and the addition of the basic ingredients of high quality (eggs, flour, butter, raisins, candied etc…). Once ready, the dough is placed in the ramekin to be cooked. Freshly baked the panettone is turned upside down and left to rest. On the 4th day we proceed with the package.