Discover two irresistible recipes for the holidays: savory pandoro, original and flavorful, and sweet pandoro, fluffy and vanilla-scented. Perfect for surprising friends and family!

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Susy tescione

Assunta Tescione is a passionate traveler and an expert writer, with a deep knowledge of the hidden wonders of Campania and Puglia.

With years of experience in the tourism industry, Assunta has dedicated her career to exploring and narrating the cultural, natural and gastronomic beauties of Southern Italy.

Through her articles on Movery.it, Assunta shares travel tips, personalized itineraries and fascinating stories that inspire readers to discover new destinations. Her engaging writing and evocative photography transport readers to the places she describes, offering an immersive and authentic experience.

When not traveling, Assunta enjoys traditional Italian cuisine, experimenting with new recipes, and enjoying the company of her family and friends. Her passion for travel and discovering new cultures is contagious, making her a beloved and influential voice in the Movery community.

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Christmas is the perfect time to experiment in the kitchen between tradition and creativity. Among the most iconic Italian holiday desserts is the pandoro, with its star shape, unique softness and irresistible vanilla scent. But did you know that pandoro can also become a protagonist salty, original and surprising?

In this article we bring you two must-have versions: the rustic savory pandoro, ideal as an appetizer or creative dish, and the classic sweet pandoro, perfect for closing holiday lunches and dinners with gluttony and style. Both recipes are easy to follow and will bring a special touch to your table.

Rustic Savory Pandoro - The appetizer that amazes

Savory pandoro is an original and scenic proposal, perfect for surprising your guests. Soft and tasty, it can be enjoyed in slices, accompanied by grilled vegetables, salads or even a good glass of sparkling white wine.

Ingredients (for 8 people)

380 g of 00 flour
220 ml of lukewarm milk
2 eggs
5 g of fresh brewer's yeast
40 ml of seed oil
180 g of cubed cheese (such as provolone or fontina cheese)
100 g of diced cooked ham
100 g diced sweet or spicy salami
2-3 tablespoons of grated parmesan cheese
Salt and pepper to taste.

Preparation

Dissolve the yeast in the warm milk and let it sit for a few minutes.
In a bowl, mix the eggs, oil, Parmesan cheese, and a pinch of salt and pepper.
Add the flour a little at a time, working the dough until it has a smooth consistency.
Incorporate cheese, ham, and salami, distributing them evenly.
Pour the dough into the pandoro mold Buttered and floured.
Bake at 170 °C for 20 minutes, then cover with foil and continue baking for another 15-20 minutes.
Let cool completely before unmolding.

The result is a soft and tasty rustic pandoro, perfect to serve during aperitifs or as an original appetizer.

Sweet Pandoro - The timeless classic

Sweet pandoro is the symbol of the holiday season. Preparing it at home is time-consuming, but the result repays all efforts: a fluffy, vanilla-scented yeast cake that will delight young and old alike.

Ingredients (for about 750 g pandoro)

250 g of 00 flour
250 g of manitoba flour
200 ml of lukewarm milk
150 g of soft butter
150 g of sugar
5 medium eggs
15 g of fresh brewer's yeast
1 vanilla bean or 1 teaspoon vanilla extract
A pinch of salt
Icing sugar to decorate

Preparation

Dissolve the yeast in the warm milk and let it stand for a few minutes; meanwhile, beat the eggs with the sugar and vanilla until light and fluffy. Gradually add the sifted flours together with the salt, mixing carefully, then incorporate the chopped soft butter and knead the dough until it is elastic and smooth. Cover and let rise in a warm place until doubled in volume, about 2 hours. Transfer the dough to the buttered and floured pandoro mold, let rise again for an hour, then bake in a static oven at 170 °C for 40-50 minutes, checking the baking with a toothpick, which should come out dry. Let cool completely and dust with powdered sugar before serving.

To make the pandoro even more glutton, you can fill it with custard, mascarpone, Nutella or fresh fruit, creating an elegant and irresistible dessert.

The salty pandoro pairs well with sparkling white wines, sparkling wines or light Christmas cocktails. The sweet pandoro is perfect with hot creams, dark chocolate or a glass of sweet sparkling wine.

Both versions can be prepared in advance and stored under a glass bell to maintain freshness and softness.

Pandoro becomes the protagonist of the Christmas table in two ways: the savory one surprises with originality and taste, while the sweet one keeps tradition, giving softness and vanilla scent. Preparing both versions is a great idea to surprise friends and family, making the holidays even more special and tasty.