Panettone ver­sus Pan­doro

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So, what's your favourite, panettone or pan­doro? Dur­ing the fes­tive sea­son in Italy, this is an on­go­ing dilemma, an is­sue that bor­ders on in­su­lar­ity and of­ten trig­gers fam­ily feuds. Much more than just a ques­tion of taste, the eter­nal bat­tle be­tween those who love raisins and can­died fruit and those who dream about piles of but­ter and ic­ing sugar, is re­peated year af­ter year. Pan­doro is a de­li­ciously soft cake made from flour, but­ter and eggs, with a dust­ing of ic­ing sugar. The cake is baked in an eight-pointed star-shaped pan that gives it its sig­na­ture form. To­day's pan­doro was in­spired by ‘nadalin', a sim­ple dessert that was tra­di­tion­ally made at Christ­mas through­out houses in Verona. El­e­vated from a re­gional sweet treat to a na­tional spe­cialty, to­day Pan­doro vies with panettone for the ti­tle of Italy's best-loved Christ­mas dessert.

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