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The holidays in Italy are defined by two great cakes: the Panettone and the Pandoro. While the Panettone hails from Milan, the Pandoro is the golden treasure of Verona. Tre Marie, a bakery with roots dating back to 1150 AD, has perfected this Veronese classic with their "Il Magnifico" line.
"Il Magnifico" distinguishes itself from standard holiday cakes through its reliance on Beurre Charentes-Poitou AOP. This protected designation of origin butter from France gives the cake a rich, melting texture and an intense aroma of vanilla and milk cream. The dough is leavened slowly over three days using the Mother Yeast method, resulting in the signature cloud-like crumb that Tre Marie is famous for.
For a truly imported specialty product featuring the required **AOP Charentes-Poitou butter** and a slow, three-day leavening process, the quality is unparalleled. At **$39.95 with Free Shipping**, you are securing the finest Pandoro available at an absolutely exceptional price.
If you find the candied fruit in Panettone distracting, the Pandoro is your perfect alternative. It is a pure expression of butter, eggs, and sugar.
**Serving Tip:** We recommend warming the cake near a heat source for 30 minutes before serving. This releases the butter fat and enhances the vanilla bouquet. Don't forget the "Shaking Ritual"—add the powdered sugar to the bag and shake vigorously before opening!
The main difference lies in the ingredients and shape. Panettone is dome-shaped and traditionally contains candied fruits and raisins. Pandoro is star-shaped (8 points) and contains no fruit. It relies entirely on butter and vanilla for flavor, making it lighter and softer, similar to a chiffon cake but richer.
For the best experience, keep the Pandoro in a warm place for about an hour before serving to soften the butter. Open the sachet of icing sugar, pour it into the plastic bag containing the cake, close the bag tightly, and shake until the cake is covered in white "snow." Slice vertically to serve star-shaped wedges.
The "Magnifico" is Tre Marie's premium line. While their standard Pandoro is excellent, the Magnifico uses higher-quality French AOP butter (Beurre Charentes-Poitou), which provides a more delicate melt-in-your-mouth texture and a superior buttery flavor profile.
Wheat flour, fresh eggs, butter (Beurre Charentes-Poitou AOP), sugar, natural leaven (wheat), emulsifier: mono- and diglycerides of fatty acids, fresh egg yolk, cocoa butter, salt, skimmed milk powder, flavourings. (May contain traces of nuts and soy).
