Offella d'Oro®
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Esaurito
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The Offella d'Oro ® is the progenitor of Verona's leavened cakes, its recipe is dated October 1, 1891.
During this period, a recipe for a traditional Veronese dessert called "Nadalin" was modified by Giovanni Battista Perbellini by enriching the dough with butter and eggs, thus making it softer and softer, and by adding an almond grain on the surface during baking to enhance the flavor.
Production, which has remained the same of the ancient recipes, begins in October and continues throughout the following spring.
Due to the high craftsmanship of the product in both production and packaging, its availability is limited.
Product available from October through Christmas and the Easter season.
Note: product with an 80-day expiration date.
SHELF LIFE
Product shelf life (shelf life): 80 days.
INGREDIENTS
NUTRITIONAL TABLE
Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 424 kcal - 1775 kj
Fat / Fat 29 g
of which saturated fatty acids / of which saturates 10 g
Carbohydrates / Carbohydrate 33 g
of which sugars / of which sugars 18 g
Protein / Protein 8 g
Fiber / Fiber 1 g
Salt / Salt 0.12 g
SERVICE
MORE DETAILS
If the Perbellini name is linked to excellence in the world of leavened goods, credit is due to Offella d'Oro ®, the family masterpiece. It is a leavened dough rich in eggs and butter complemented by almond granules on the surface.
Such a product is in fact laid in a truncated cone mold on the base of which are almonds, which in baking release aromas and scents that make the dough of this cake inimitable.
Being a butter-rich dough, its preparation requires more than 48 hours of rising and is based on simple and natural ingredients. In fact, the dough is created by repeatedly adding yolk, butter, flour and sugar to the sourdough and after an initial rising is portioned into individual pieces by our staff, "formed" by hand and placed in the molds in which chopped almonds have been previously placed.
Once cooked, the product is left to rest and then hand-packed by our staff with traditional red and white packaging and tied with a vine shoot.
For us, the Offella d'Oro ® is synonymous with Christmas.
ACCOMPANYING IDEAS
English Cream
Ingredients:
- 200 g milk
- 300 g cream
- 160 g egg yolk
- 1 bourbon vanilla bean
- 125 g brown sugar
- 1 lemon peel
Procedure:
Combine all ingredients in a saucepan, put it on low heat keeping the mixture stirred until it has reached 82°-84°C, then strain the cream through a strainer, let it cool and store in the refrigerator.
You can also flavor it with a liqueur of your choice (grand marnier, rum, calvados) once it has cooled.
