Genoese cake pandolce basso 750g

The dessert of the Genoese festivities, the low pandolce (pandolce basso) is a soft, leavened shortbread cake, rich in candied fruit, sultanas and pine nuts: a concentrate of fragrant flavours, aromas and aromas.

The history of the low Genoese pandolce (pandolce basso)

It is said that the birth of pandolce is due to Andrea Doria, the admiral of the Republic, who, during his government, is said to have announced a competition for a cake that would pay homage to the city's greatness: whether or not this is legend, pandolce certainly has at least a 500-year history, but in its 'high' version (pandolce alto), the long-rising one. It was precisely the leavening times that caused the pandolce recipe to change and the 'low' one to be invented, which in fact only saw the light of day in the late 1800s when discoveries had been made to reduce leavening times. Thus, they went from what was literally a sweet bread (in terms of consistency and alveolation) to a cake that looked more like a shortcrust pastry: the result was so mouth-watering that it was a huge success and immediately became part of the local tradition. From then until today, in Genoa during the Christmas festivities the question is not so much whether panettone or pandoro is better but whether you like high or low pandolce better!

What is served with low pandolce (pandolce basso)

Being a mostly festive cake, low pandolce is usually eaten at the end of a meal paired with sweet wines such as moscato or passito wines, but it is also an excellent accompaniment to liqueurs and grappa. Once opened, it also becomes a snack (tea or a cup of coffee) or breakfast (cappuccino or caffelatte).