The Right Time Method - Worked in 4 Doughs With Homemade Cream With Very Fine Powdered Sugar The Selection of Ingredients and Their Importance "Homemade Creams" The creams are born in the Paluani confectionery workshop from the mastery of our pastry chef who, with care and dedication, expertly works the best ingredients to create unique and tasty creations! "With Even More Cream" Natural Yeast - A dough of water and flour that ensures the cake's unique softness. Fresh Eggs - From free-range hens. Homemade Creams - Maximum attention to the selection of ingredients and production processes for unique and high-quality fillings. The White, the Yellow, the Biga, and the Final Dough Everything starts from the Levà, as the sourdough is known in the Veronese tradition: it is then mixed with four different doughs with alternating work and rest, an art passed down over time that helps make our pandoro so soft. "We Give Time to Time" Leavening is an art that has its own timing. Neither too long nor too short. We respect them with devotion, after refining them over more than a century of experience and tradition.