The Pangiall’Oro, with its typical golden colour, has its roots in ancient Rome and is one of the recipes found in Apicius’ “De Re Coquinaria”, a cookbook from Roman times.
Angelo Colapicchioni is the owner of an old bakery in Rome, specialized in typical bakery products.
He has revisited the original recipe of pangiall’oro, giving it a modern twist while respecting the tradition.
His special recipe is appreciated in Italy and abroad. Pangiall’oro is an artisanal product made with high quality ingredients, such as pistachios from Bronte PDO, almonds from Bari, Italian pine nuts, hazelnuts from Rome PDO and honey, without added sugar, additives or preservatives.
Pangiall’oro is a delicious cake and is a burst of energy!