Pandolce Genovese

Fennel, Raisin, and Pine Nut Bread from Genoa

Preparation info
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Appears in

By Nick Malgieri

Published 1990

  • About

Rare among enriched bread doughs, the pandolce does not contain eggs or milk. The fennel-scented dark brown loaves are seen in all the pastry shops on the Ligurian coast, along with the locally popular lemon tart.

This version is a synthesis of different pandolci I tasted in Santa Margherita Ligure, Recco, and Genoa.