{"id":26231,"date":"2024-01-07T20:04:04","date_gmt":"2024-01-07T19:04:04","guid":{"rendered":"https:\/\/ligurealassio.it\/pandolce-genovese\/"},"modified":"2025-07-16T17:15:21","modified_gmt":"2025-07-16T15:15:21","slug":"pandolce-genovese","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/en\/pandolce-genovese\/","title":{"rendered":"PANDOLCE GENOVESE"},"content":{"rendered":"<h2 style=\"text-align: center;\">Pandolce Genovese<br \/>\nA Traditional Ligurian Sweet Bread<\/h2>\n<p><strong>Pandolce Genovese<\/strong> is a traditional Ligurian dessert packed with dried fruits and nuts. There are two main versions:<\/p>\n<ul>\n<li><strong>Low pandolce<\/strong>: drier, made with baking powder<\/li>\n<li><strong>High pandolce<\/strong>: softer, similar to panettone, made with brewer\u2019s yeast<\/li>\n<\/ul>\n<p>Its origins are ancient\u2014some say it comes from Persia. How it arrived in Liguria, a land of merchants and sailors, remains a mystery.<\/p>\n<p>According to legend, the youngest family member serves the dessert, starting with the eldest. The oldest then cuts it in half, saving one part until February 3rd\u2014<strong>Saint Blaise\u2019s Day<\/strong>, the day of throat blessings.<\/p>\n<div><\/div>\n<h3>\u00a0Ingredients for 1 Pandolce:<\/h3>\n<ul>\n<li>250 g all-purpose flour<\/li>\n<li>80 g granulated sugar<\/li>\n<li>70 g room-temperature butter<\/li>\n<li>1 medium egg (50 g without shell)<\/li>\n<li>30 g white vermouth or dessert wine<\/li>\n<li>30 g anise liqueur<\/li>\n<li>40 g raisins<\/li>\n<li>30 g pine nuts<\/li>\n<li>40 g candied citron cubes<\/li>\n<li>30 g candied orange cubes<\/li>\n<li>50 g dried figs<\/li>\n<li>50 g walnut kernels<\/li>\n<li>\u00bd tsp fennel seeds<\/li>\n<li>\u00bd tsp anise seeds<\/li>\n<li>10 g baking powder<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<div><\/div>\n<h3>Instructions:<\/h3>\n<ol start=\"1\">\n<li>Soak the raisins until rehydrated, then drain and pat dry.<\/li>\n<li>Finely grind the fennel and anise seeds.<\/li>\n<li>Chop the dried figs and coarsely chop the walnuts.<\/li>\n<li>In a bowl, combine all dried fruits, nuts, sugar, flour, baking powder, spices, and salt.<\/li>\n<li>Add the anise liqueur, vermouth, and butter. Mix until smooth.<\/li>\n<li>Shape into a rounded loaf and place on a parchment-lined baking tray.<\/li>\n<li>Bake in a static oven at 170\u00b0C (340\u00b0F) for about 50 minutes.<\/li>\n<li>Let cool before serving. The inside should be dry, and the outside crisp.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Enjoy this fragrant, festive treat that brings Ligurian tradition to your table!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dolce tipico ligure farcito con tantissima frutta secca. <\/p>\n","protected":false},"author":2,"featured_media":23353,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1752,1746],"tags":[2620,2621,2622,2623],"class_list":["post-26231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drinks-and-more","category-magazine-en","tag-cucina-della-tradizione-en","tag-dolci-tipici-en","tag-liguria-in-tavola-en","tag-pandolce-genovese-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PANDOLCE GENOVESE - Hotel Ligure<\/title>\n<meta name=\"description\" content=\"Pandolce Genovese: a traditional Ligurian sweet bread with dried fruits, nuts, and spices. 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