Offella d’Oro ® is the forefather of the leavened desserts of Verona, its recipe is dated October 1, 1891.
During this period, Giovanni Battista Perbellini modified the recipe for a traditional Veronese dessert called "Nadalin" by enriching the dough with butter and eggs, making it softer and softer.

INGREDIENTS:

Soft WHEAT flour type "0", sugar, BUTTER (MILK), fresh EGGS cat. A, hand-selected sweet ALMONDS, cocoa butter, MILK, salt, natural yeast, emulsifier (mono-diglycerides of fatty acids). It may contain traces of NUTS AND NUTS, SOYA, SESAME SEEDS, PEANUTS and MUSTARD.

SERVICE:

Keep in a warm place for a few hours before serving and sprinkle the product with icing sugar (included) before cutting.

The production, which has remained faithful to ancient recipes and simpler processing methods, begins in October and continues throughout the following spring.
Given the high craftsmanship of the product both in the production and packaging phases, its availability is limited.

MORE DETAILS:

If the name Perbellini is linked to excellence in the world of leavened products, the merit is of the Offella d'Oro ®, the family masterpiece. It is a leavened dough rich in eggs and butter completed by a grain of almonds on the surface.

This product is in fact placed in a truncated cone mold on the base of which there are almonds, which during cooking release aromas and fragrances that make the paste of this dessert inimitable.

Being a dough rich in butter, its preparation requires more than 48 hours of leavening and is based on simple and natural ingredients. The dough is in fact created by adding yolk, butter, flour and sugar to the sourdough several times and after a first leavening it is portioned into individual pieces by our collaborators, "shaped" by hand and placed in the molds in which the chopped almonds.

Once cooked, the product rests before being packaged by hand by our collaborators with the traditional white and red packaging and tied with a vine branch.

For us the Offella d’Oro ® is synonymous with Christmas.