Pandoro literally means golden bread. It is a golden yeast cake most commonly found in the shape of an eight-pointed star.
Traditionally served around New Years, it compliments your favorite champagne or spumante wonderfully.
In many Italian households it’s just not Christmas without a plate of Struffoli on the table. Delicately fried marble-sized balls of dough, they are crisp on the outside but light on the inside. We toss ours with honey and freshly toasted hazelnuts and sprinkle them with nonpareils.
Often found served together Mostacciolli and Rococo (or Roccoco) are found on Italian tables from the start of Advent through New Years.
Rococo are wreath-shaped biscotti made with hazelnuts, vanilla, orange zest, nutmeg and a hint of cinnamon.
Mostacciolli are the Italian version of gingerbread. Crunchy on the edges with a soft and chewy center, they are made with vanilla, cinnamon, nutmeg, and orange zest and covered in chocolate.