Tag: pandoro

Melegatti, the Pandoro have all snapped up – Italian Cuisine

Melegatti, the Pandoro have all snapped up

The production of Christmas sweets from Melegatti, a historic Verona-based company, only started again in November, but in a few weeks it produced and sold more than half a million pandori

They went all pandoro steals that the Melegatti He has produced in a hurry for Christmas.

The rebirth

Since the production of the historic factory in San Giovanni Lupatoto, in the province of Verona, took place in November 2018, after the stoppage of more than a year, the employees only had a few weeks to prepare party desserts. The company was registered for 13.5 million: the new owner is the Vicenza entrepreneur Roberto Spezzapria, the president his son Giacomo and the managing director Denis Moro, who explains: «We have sold over half a million pandores, a result frankly unexpected just over a month from the restart of production made possible by the commitment of all employees of the factory ".

The future

And now, for the Verona-based company, it is already time to work to overcome the next challenge: «At Easter we will start again with traditional products, the doves, the specialties, the stuffs . Moro anticipates the news in the program, as «the ancient cereal dove, also looking at new products in the daily consumption segment, and then exporting to foreign markets .

For his ambitious plans, Melegatti needs a great workforce. «We left with 35 employees (all hired indefinitely, ed) and as early as 2019 we will make new assumptions targeted to bring home new skills . And to the Minister of Health Giulia Grillo, who had called Pandoro "soulless", Moro replies: "This cake was born 124 years ago with Melegatti and has a very important identity, strong and precise .

All Italians know this well and have guaranteed maximum support for the historic Veronese company. "The rest did it the people who understood the drama lived with great sensitivity, he wanted to give his own contribution by buying many of those pandores who risked not being there anymore, "said Luca Zaia, president of the Veneto Region. "And I hope, however, there will always be on the tables of the Veneto and Italians."

Pandoro Roll – 's Pandoro Roll Recipe – Italian Cuisine

»Rum cream - Misya rum cream recipe

Whisk the egg yolks with the sugar in a glass bowl until the mixture is light and fluffy. Add the flour, then the grated lemon peel, milk, fresh cream and rum.
Put the mixture in a saucepan and cook over a low heat and stirring with a wooden spoon until the cream becomes thick and full-bodied. Then remove the saucepan from the heat, put the rum cream in a glass bowl and let it cool.Cut the pandoro into slices about 2 cm thick.
Form a rectangle, placing the slices of pandoro, on a surface covered with parchment paper, side by side and filling the empty spaces with other bits of pandoro. Then lightly moisten the pandoro base obtained with a syrup of water, sugar, rum and a lemon peel.Coprite with a sheet of parchment paper and flatten it all with a rolling pin, so as to form a uniform base without empty spaces.Stuff now with the rum cream leveling the cream as much as possible.
Roll from the longest part, helping with the baking paper to form a roll.

Once the roll has been formed, wet the surface a little with the advanced wets, then wrap it in the foil and place in the fridge to harden for an hour.

Now remove the film and cut off both ends. Cover the pandoro roll with icing sugar and decorate with melted chocolate, then transfer it gently onto a serving tray and serve.

TAGS: Pandoro Roll Recipe | How to prepare Pandoro Roll | Pandoro roll recipe

Pandoro millefeuille – Recipe Millefeuille di pandoro di – Italian Cuisine

»Pandoro millefeuille - Recipe Millefeuille di pandoro di Misya

Roll out the roll of puff pastry gently and divide it in half by making 2 identical rectangles.
Prick the surface of the two sheets with the tines of a fork, brush with the egg white, sprinkle with a little icing sugar and cook in a preheated oven at 180 ° for about 20 minutes or until browned, then put the sheets aside and let them cool.

Prepare the mascarpone cream now. Work the mascarpone with icing sugar (75 g), then whip the cold frying cream and add it to the mascarpone, mixing with movements from the bottom upwards.

Prepare the sauce by bringing to a boil the water together with orange peel, sugar and, if you like, the rum. Then remove the peel and let it cool.
Meanwhile, cut the pandoro into slices about 2 cm thick (if you prefer you can also remove the edges … I preferred to keep them).
Arrange them on the worktop covered with parchment paper, one next to the other or even slightly overlapping, in order to create a uniform base. Brush them with the wet, then cover with a second sheet of parchment paper and flatten them a little by rolling them out with a rolling pin.

Cut out from the pandoro sheet 2 rectangles of the same size as the 2 puff pastry rectangles, then start assembling your millefeuille.
Roll out a small layer (even just a half-a-half spoon) of mascarpone cream on the serving dish that you have chosen to serve your dessert, so that the dough does not move. Place the first rectangle of pandoro on top, cover with a layer of cream, add a few drops of chocolate and topping with chocolate to taste, then add the first rectangle of pastry and brush lightly with the advanced wet. Then proceed with the second layer, adding (in order): pandoro, cream, chocolate (drops and topping), puff pastry.

Decorate as desired with tufts of advanced cream and chocolate chips, or simply sprinkle with icing sugar and serve immediately.

TAGS: Pandoro millefeuille recipe How to prepare Pandora millefeuille | Millefeuille pandoro recipe

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