Maina Christmas Pandoro


  • Italian pandoro recipe
  • No candies
  • No raisin

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Maina Christmas Pandoro is a naturally leavened oven-baked cake. Pandoro is an Italian sweet typical of the pastry tradition of the city of Verona, in Veneto. It is known for its sweetness, its soft consistency and the star shape, sprinkled with icing sugar. This cake is usually prepared and enjoyed for Christmas and New Year in Italy. The dough of Maina Panettone is soft, fluffy and golden colored, for the presence of eggs, and it smells of vanilla.

There are 4 secrets to enjoy the Pandoro:

  • serve the Pandoro at room temperature (18-20 ° C)
  • pour into the bag the icing sugar contained in the pack
  • close the bag and shake it
  • cut the pandoro vertically

About the brand

The story of Maina is first of all the story of two families: Di Gennaro, originally from Puglia, and Brandani, originally from Tuscany. In the mid-1950s, at the height of the economic boom, the first emigrated from the province of Foggia in search of work and better prospects in Turin. Here, in 1964, he took over the small artisan pastry shop Maina, where, thanks to the experience and skill of the pastry chefs, a thousand delicacies are baked every day. From the small confectionery laboratory of yesteryear to today’s large industry, Maina has continued to see to production themselves, guaranteeing the excellent quality standards that have made the Maina brand name famous. Today, the Maina family has become a great team and combines traditional production methods and highly innovative technology, to offer everyone the pleasure of savoring their products.




Maina Christmas Pandoro Ingredients: Wheat flour, Sugar, Fresh eggs, Butter, Whole fresh pasteurized milk, Natural yeast (contains wheat), Fructose, Emulsifying agent: mono-diglycerides or fatty acids, Cocoa butter, Salt, Flavors. It may contain traces of nuts and soya.

Icing sugar (5%) Ingredients: Sugar, Wheat starch, Flavors.

Additional information

Weight1.5 kg



Brand of Italian desserts


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