Alce Nero Pandoro Organic, 600g

Alce Nero Pandoro is processed for more than 48 hours, starting with the activation of the starter, which is cooled three times with water and flour. It is then left to prove until it reaches the right volume before being added to the rest of the ingredients. The dough is portioned and placed in moulds where it is left to prove for another 14 hours. Once perfectly leavened, the Pandoro is oven-baked for approximately 60 minutes, after which it is cooled and removed from the mould. This is followed by 12 hours of further cooling at room temperature. At the end of this slow and meticulous process, the Pandoro is packaged.