Pandoro zabaione Loison

When Tranquillo Loison opened a small bakery in Costabissara – a town on the outskirts of Vicenza – in 1938, bread was a basic food for the majority of the population, although during the Second World War, with the introduction of bread rationing, its distribution and consumption were limited. The end of the war and the improvement in the economic situation led the population to demand something sweeter and tastier. Tranquillo began producing focaccia with figs and raisins. The offer was soon expanded by his son Alessandro, who integrated spreads, wedding cakes and fresh pastries that he personally delivered to bars and families in the area. From 1955, Alessandro began to specialize in producing and selling panettone and pandoro, producing around 20-30 kilos a day. This new activity, together with the pastry line, immediately proved to be much more profitable than the sale of bread, which was suspended in 1960. In 1992, Dario, Alessandro’s son, took over the company and contributed to the international turnaround of the company, which is now a symbol of Made in Italy in the world. The secret of this success lies in combining tradition and modernity.

Manufacturer: Loison

Ingredients: Soft WHEAT flour type “0”, Sugar, Fresh EGGS from free-range farms in Italy, Zabaglione cream (15%) [Sugar, Butter (MILK), Marsala wine, EGG yolk, Condensed MILK, Thickener: modified starch, Natural flavours], Fresh butter (MILK) (14%), Emulsifier: mono- and diglycerides of fatty acids of vegetable origin, Natural sourdough yeast (WHEAT), Fresh EGG yolk from free-range farms in Italy, Fresh MILK (1%), Fresh cream (MILK) (1%), Cervia whole sea salt, Cocoa butter, Natural Mananara vanilla from Madagascar* (0.2%), Natural flavours.

INGREDIENTS ICING SUGAR PACKET: Sugar, WHEAT starch, Natural flavours. The weight indicated on the label includes the sugar decoration

Weight: 1 kg

Type: Artisan

Please note: The allergens contained in the ingredients are highlighted in bold.