Melegatti Pandoro surprise you thanks to their softness and fragrance. The traditional naturally leavened dough meets the best selected ingredients to offer you a range of simply irresistible Pandoro. From the Original Pandoro invented by the pastry chef Domenico Melegatti to the refined flavors of Chocolate, Gianduja and Tiramisù, to the new Cocoa & Coconut, Zabaione and Tagliatella Nardini flavors. Discover all tastes: many delicious recipes to innovate a classic of Italian pastry.
The Original Pandoro made with Mother Yeast Melegatti 1894, butter and fresh eggs, now offered in a new format of 900 g.
The Original Pandoro made with Mother Yeast Melegatti 1894, butter and fresh eggs, incredibly soft and infinitely greedy
The Original Pandoro in an elegant tin box.
Soft dough enriched with semi-candied peaches and stuffed with delicious hazelnut cream.
All the freshness of mandarin in a very soft Pandoro.
Soft Pandoro with cocoa flour and coconut milk, filled with a sweet cream of real coconut.
Soft Pandoro filled with unique zabaglione cream.
The fruity and aromatic Tagliatella liqueur is the base of the syrup and cream that fills the delicious Pandoro Tagliatella Nardini.