Paolo Massobrio

"The Offella d'oro is their masterpiece."

Andrea Soban

"Soft, fresh, slightly moist and delicate while tasting. A sweet that enhances the ingredients, you can vividly taste fresh eggs and vanilla."

Formaggio Kitchen

"The Pandoro is moist, fluffy, and dusted with powdered sugar. It is delicious all by itself but can also be successfully paired with your favorite cream, coulis, poached fruit or dessert sauce to round out a meal."

Ryanair

"Pandoro (Pan d’Oro, meaning ‘golden bread’) is a yummy, sweet, yeasty, cake thing, that comes dusted with sugar on top. You can get them in the supermarket, but if you really want to treat yourself (it is Christmas after all), buy one from Perbellini. They cost more than the supermarket version, but a good cake is worth paying for."

Pianeta Donna

"Perbellini is one of the must-names: historic pasticceria offering the most popular versions of the Veronese pandoro, a must try if you visit the city."

Dora Sorrentino

"The classic pandoro reflects all the typical characteristics of this sweet: from the aroma with a strong scent of vanilla to the softness of leavening. A unique recipe achieved through a long experimentation process."

OIP - Only Italian Products

"Over the years, the confectionery Perbellini has constantly improved its Pandoro recipe. Now the Pandoro by the Offelleria Perbellini is one of the most popular Pandoro of all Italy. A special feature is the hand-wrapped packaging so that the cake looks already like as a gift."

Storie Enogastronomiche

"But you also have to try the pandoro Perbellini to understand what really is the authenticity of this sweet, whose ethereal fragrance is light years away from industrial production."

Francesco Velluzzi

"And when you talk about the best-known brands it is impossible not to mention the inspiration of Perbellini, born in 1891, with l’Offella d’oro, the mother of the pandoro, and he is unquestionably good with higher sweets (the Offella remains lower)."

Giulia Corradetti

"Now artisanal producers in Verona propose pandoro that are true niche artworks, and this is why a stop at Pasticceria Perbellini, – a historic establishment in Isola Rizza and in Bovolone run by the Perbellini family – is a real must. They produce pandoro and the famous Offella d’Oro, a recipe dating back to 1891."