OFFELLA D’ORO 1.87 lbs.


The Offella d’Oro is the ancestor of an ancient Veronese festive cake the ‘Nadalin’. The Perbellini recipe dates back to 1891 when Giovanni Battista Perbellini modified an existing recipe by adding butter and eggs to the dough creating a soft and light texture. Production of the Offella d’Oro begins in October when the heat of the Veneto summer subsides and continues until Easter the following year.

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