Eternal rival of Panettone, Pandoro is the other typical Italian Christmas cake. Star-shaped, covered with confectioners’ sugar, it has a soft and compact dough, a smooth consistency, and a full and velvety taste. Its origins are found in the magnificence of the Venetian court of '500, or more probably in the tradition of a typical sweet of that area, the Nadalin, which has a simple and soft dough. The only thing certain is the diffusion of this cake in Verona's city since the end of the 1800s, thanks to pastry chef Domenico Melegatti. He was the first to transform this golden leavened cake (it was called Pan d'oro for the nuance of its outer part) into a delicious Christmas dessert. Since then, Christmas has never been the same.