Pandolce Genovese translates literally to “sweet bread”, one of the biggest icons of the Genoan cuisine and tradition. It used to be served on the days of Christmas, New Year’s Eve, and Epiphany. Nowadays you can taste Pandolce Genovese all year round, as it is regularly produced all over the country.

The traditional recipe for Pandolce Genovese consists of yeast, eggs, honey, olive oil, and flour, along with lots of raisins, orange zest, and fennel seeds. These are the main ingredients that gave it its signature taste, however, over the years a few changes have been to the recipe.