Did you know that the name 'pandoro' is recognised according to a specific production specification? Well, we can only call 'pandoro' that bakery confectionery product with soft dough and a star-shaped truncated cone shape that is obtained through the natural fermentation of sourdough. Pandoro has a smooth surface without any crust; it has a soft structure with small, uniform alveolation and retains the characteristic aroma of butter and vanilla. Pandoro must also be made in Italy to be defined as such! All Loison Pandoro are produced in Italy in our company in Costabissara in the province of Vicenza. To find out more visit our website www.loison.com