Offella D'Ora

The Offella d’Oro is the original leavened cake from Verona, its recipe dates back to October 1, 1891.

During this time, Giovanni Battista Perbellini modified the recipe of a traditional Veronese dessert called “Nadalin,” enriching the dough with butter and eggs, making it softer and fluffier, and adding a sprinkle of almonds on top during baking to enhance its flavor.

Production, which remains 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 production and packaging, its availability is limited.

Ingredients Type "0" common wheat flour, sugar, BUTTER (MILK), fresh EGGS cat. A, hand-picked sweet ALMONDS, cocoa butter, MILK, salt, natural yeast, emulsifier (mono-diglycerides of fatty acids).

Allergens wheat, eggs, butter, almonds. May contain traces of DRIED AND SUGAR FRUITS, SOY, SESAME SEEDS, ARACHIDS and MUSTARD.