Loison Pasticceri (Bakers) has been a leader of traditional Italian baking since 1938. They gladly reveal the secret of their success--patience. Patience is after all, in short supply in today's world of quantity and mass production. But Loison has maintained a tradition of quality ingredients and ancient preparation techniques without sacrificing creativity and innovation. The Pandoro (Golden Bread) Classico, like the Panettone, requires a period of leavening. And as they do for their Panettone, Loison uses only natural yeast and allows the rising process to take place over a three-day period within a perfect balance of temperature and humidity. Unlike, the Panettone, Pandoro relies completely on the integrity of the cake itself without the addition of fruit, raisins, chocolate, etc. It is higher and extremely light. It simply requires a dusting of powdered sugar, which is included, for an elegant presentation. It is basically a sweet, golden bread, which can be used as dessert, or toasted for breakfast. It creates an excellent French toast or bread pudding.
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