Aluminum in the kitchen

Italian Villages – Pandolce di Bolzano Recipe


  • 2 tablespoons white flour
  • 1/5 oz brewer’s yeast
  • 1/3 cup rye flour
  • 1 orange
  • 3 oz almonds
  • 2 oz candied citron
  • 3 oz walnuts
  • 3 oz fresh dates
  • 3 oz dried figs
  • 3 oz pine nuts
  • 3 oz raisins
  • 2 oz candied orange
  • 4 tablespoons honey
  • 1/2 cup grappa
  • 1 tablespoon evo oil
  • Cinnamon
  • Salt


Combine the chopped almonds, candied citron, walnuts, dates, figs, candied orange and raisins previously soaked in a bowl. Add the grappa and orange juice. Mix everything and leave to macerate for about 10 hours. Then, dissolve the yeast in a glass of warm water and pour it into another bowl adding sugar, rye flour and a tablespoon of white flour. Cover with a film and set aside for 15 minutes. Work the mixture until it becomes a ball, make a cross on it ​​and cover with a towel for at least 2 hours.


Preheat the oven to 356Β°F. Add the dried fruit and a sprinkling of cinnamon to the dough and mix everything. Spread the dough on our lacquered aluminum container and bake for about 40 minutes. After cooking, let the Pandolce cool and cover the surface with honey melted on the fire. Decorate with candied fruit and almonds before serving.

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