The Nadalin is the ancient Verona Christmas cake, in some way is the “grandfather” of the modern Pandoro .
The Nadalin has been prepared for the first time at the end of the Thirteenth Century to celebrate the first Della Scala noble family Christmas, after they were nominated Lords of Verona.
The Nadalin cake is not too much rised and it has a typical eight-pointed star shape covered with a crunchy granola of sugar, almonds and pine nuts, chopped and mixed with egg white.
Compared to the modern Pandoro cooking the Nadalin is quicker and easier. Even today this ancient Christmas cake is homemade and served during the Christmas Night with Recioto della Valpolicella wine.
Here are the ingredients of the Nadalin official recipe: wheat flour, yeast, water, sugar , vanilla, lemon zest, eggs, butter, and a granola made with powder sponge, marsala, granulated sugar, pine nuts and almonds.
Thanks to Mistofrigo
