Offella veronese

Offella d'oro, considered the ancestor of pandoro, is Verona's most famous Christmas dessert. It is a sweet bread made with flour, egg, butter, and sugar, leavened with sourdough starter, which inspired its name—"offella," meaning small cake, and "d'oro," meaning golden.

The origins of offella d'oro date back to the 19th century, when it was first crafted by the pastry shop Pasticceria Perbellini in Verona. Unlike pandoro, offella is denser and more compact, with a richer texture due to its high content of butter, eggs, and sugar.

The dough is carefully leavened over several hours, giving it a delicate, airy consistency despite its buttery richness. Before the dough, a layer of chopped almonds and butter is placed on the bottom of the mold so that when baked and inverted, the nuts are on top of the bread.

Traditionally enjoyed during the holiday season, offella d'oro is often dusted with powdered sugar and served with coffee, tea, or dessert wine. Its simplicity and refined flavor make it a staple in Veronese bakeries, where it is celebrated as a symbol of the city's rich pastry-making heritage.