Nadalin

This classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but despite having similar ingredients, it is less buttery, sweeter, and has a denser texture.

Though both breads are emblematic of Verona’s cuisine, many locals prefer nadalin, which received a municipal designation of origin in 2012. Just like many other Italian Christmas breads, the dough is flavored with vanilla and lemon zest. But what sets nadalin apart is its crunchy top crust made from granulated sugar, marsala wine, almonds, and pine nuts.