Genoese Pandolce

The pandolce is based on a very old recipe from the mid-eighteenth century found among the papers of Antonio Maria Romanengo. It uses the traditional starter dough known as crescente rather than yeast as a raising agent, and is enriched with a harmonious blend of flavours, including fennel seeds, pine nuts, raisins, pistachios and candied fruit, with a touch of extra flavour contributed by our orange flower water.