Pandoro, meaning golden bread, is a traditional Italian sweet bread that originated in Verona and is also a common festive bread during New Year.

It is baked in a special model in the shape of a flat truncated body with an octagonal star on the cut side and then sprinkled with vanilla-flavored powdered sugar on top of the cake to imitate the snow-capped peaks of the Italian Alps.

In recent years, the Italians have also added holes in the pastry to increase the taste of pandoro bread, filling it with whipped cream or vanilla-flavored gelato. The spread can also be applied directly to the bread slices.

Pandoro bread has a long history and is a product of the ancient art of baking. In the Middle Ages, Pandoro bread was not popular because the bread was the food of the rich and the general public could only afford to buy black bread at most. Sweet bread was mostly baked by the nobles themselves, and bread kneaded with eggs, cream, and sugar or honey was only served in palaces and was called "royal bread" or "golden bread".

Italy's beautiful scenery and pleasant weather, and how can there be no sweet and tangy Italian desserts to accompany them? Italy is rich in hazelnuts and other nuts, as well as a variety of cheeses, and pure chocolate processing, a variety of perfect dessert elements combined together so that this country of food and beautiful scenery adds a sweet atmosphere. Let's get to know a few Italian desserts that you may not be familiar with.

Bomboloni is a doughnut covered with strawberry jam, cream, or jelly, similar to the Berliner from Gratz, Austria, named after the bomba, a round doughnut with a ready-to-burst filling.

There is not only Gelato but also a series of "semi-frozen" desserts. The "semifreddo" desserts are similar in taste to a combination of frozen mousse and ice cream. The desserts include equal portions of ice cream, cream, and different flavors of cake, combining all the elements of deliciousness.

The colorful Cassata cake comes from the beautiful Palermo, Sicily, and is a traditional local dessert. Cassata attracts attention with its bright shape, which is decorated with marzipan, frosting, and candied fruit slices. The cake is decorated with orange fruits, such as oranges and lemons, which are produced locally in Sicily. Other components include sponge cake, fresh fruit juices, and a thick Ricotta cheese.

Panforte comes from Siena in Tuscany and is a flat hard cake with nuts, dried fruits, and spices such as cinnamon and cardamom mixed into the cake. The cake is known for its sturdiness, and its name "Panforte" means "sturdy bread".