This is another take on the panettone/colomba bread. The young owner of BAGHI bakery, outside Treviso in the Veneto, has come up with another mode of preparing a sweet bread--PANDOLCE ALL’ALPIANE: Using a fresh mother leaven, stone ground Italian wheat, Belgian butter, cage free fresh eggs, and house candied Calabrian oranges. The 60 hour raised dough is baked in a thermal resistant jar to produce, literally, a jar baked bread. Then the bread is injected with Vignalta ALPIANE and the jar sealed. The jar is a WECK re-usable one.
Very popular in Padova restaurants, Pandolce all’Alpiane is used as a dessert for two where Zabaglione is poured on its top and then eaten by two diners dividing up the Pandolce, eating it out of its jar. One doesn’t have to eat it like this. It can be removed from the jar, running a knife around the edge and putting it on a plate. This Pandolce is similar in texture and consistency to a Neapolitan Baba. It is novel and delicious. And the jar re-usable.