Perbellini Offella D’Oro 850g

The Offella d’Oro ® is the progenitor of Verona’s leavened cakes, its recipe is dated October 1, 1891.

During this period, a recipe for a traditional Veronese dessert called “Nadalin” was modified by Giovanni Battista Perbellini by enriching the dough with butter and eggs, thus making it softer and softer, and by adding an almond grain on the surface during baking to enhance the flavor.

Production, which has remained the same of the ancient recipes, begins in October and continues throughout the following spring. Due to the high craftsmanship of the product in both production and packaging, its availability is limited.

If the Perbellini name is linked to excellence in the world of leavened goods, credit is due to Offella d’Oro ®, the family masterpiece. It is a leavened dough rich in eggs and butter complemented by almond granules on the surface.

Such a product is in fact laid in a truncated cone mold on the base of which are almonds, which in baking release aromas and scents that make the dough of this cake inimitable.

Being a butter-rich dough, its preparation requires more than 48 hours of rising and is based on simple and natural ingredients. In fact, the dough is created by repeatedly adding yolk, butter, flour and sugar to the sourdough and after an initial rising is portioned into individual pieces by our staff, “formed” by hand and placed in the molds in which chopped almonds have been previously placed.

Once cooked, the product is left to rest and then hand-packed by our staff with traditional red and white packaging and tied with a vine shoot.

For us, the Offella d’Oro ® is synonymous with Christmas.