PANDOLCE GENOVESE BASSO
Even if more recent then Pandolce Alto, it dates back to the begin of 19th Century
Code 1317
Price: ? 13.43 - $ 16.69 ? 1796
During festivities Genoa tradition proposes a cake with far origins: Pandolce. Like many others it comes from bread, its name in fact means swet-bread. This little breads were enriched with honey (Sugar will appear in Europe only in the 14th Century), fruits or berries and spices, and were dedicated to divinities since the times of Egyptian or Greecks. Today two different kinds of Pandolce exist: the more ancient one, with natural yeast, and the recent one, not tall like the other, made with artificial yeast that allow it to grow baking in the oven, needing thus shorter times. The cake results flattened, dark, with a short pastry, its flavour is round and aromatic, due to rasin, pinenuts and the butter fresh and of high quality. The cake used to be put in the centre of the table with a laurel twig on top,the younger of the family than had to take it away and cut the cake that the older used to distribute it. 1 kg.
