{"id":52,"date":"2022-05-09T11:48:23","date_gmt":"2022-05-09T09:48:23","guid":{"rendered":"https:\/\/www.perbellini.com\/product\/offella-doro"},"modified":"2026-04-02T08:07:19","modified_gmt":"2026-04-02T06:07:19","slug":"offella-doro","status":"publish","type":"product","link":"https:\/\/www.perbellini.com\/en\/shop\/offella-doro\/","title":{"rendered":"Offella d'Oro\u00ae"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>The Offella d'Oro \u00ae is the progenitor of Verona's leavened cakes, its recipe is dated October 1, 1891.<br \/>\nDuring 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.<\/p>\n<p>Production, which has remained the same of the ancient recipes, begins in October and continues throughout the following spring.<br \/>\nDue to the high craftsmanship of the product in both production and packaging, its availability is limited.<\/p>\n<p>Product available from October through Christmas and the Easter season.<\/p>\n<p><span style=\"color: red;\">Note: product with an 80-day expiration date.<\/span><\/p>","protected":false},"featured_media":8891,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[84],"product_tag":[],"class_list":{"0":"post-52","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-offella-doro","8":"first","9":"outofstock","10":"featured","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Offella d&#039;Oro\u00ae - Pasticceria Perbellini<\/title>\n<meta name=\"description\" content=\"L&#039;Offella d&#039;Oro \u00ae \u00e8 il capostipite dei dolci lievitati di Verona, la sua ricetta \u00e8 datata 1\u00b0 Ottobre 1891. In questo periodo venne modificata da Giovanni Battista Perbellini la ricetta di un dolce tradizionale veronese chiamato &quot;Nadalin&quot; arrichendo la pasta di burro e uova, rendendola quindi pi\u00f9 soffice e morbida, e aggiungendo in cottura una granella di mandorle in superficie per esaltarne il gusto.  La produzione, rimasta fedele alle antiche ricette e ai metodi di lavorazione pi\u00f9 semplici, inizia a ottobre e si protrae per tutta la primavera successiva. Data l&#039;elevata artigianalit\u00e0 del prodotto sia in fase di produzione sia di confezionamento, la sua disponibilit\u00e0 \u00e8 limitata.  Prodotto disponibile da ottobre a Natale e nel periodo pasquale.  Attenzione: prodotto con scadenza a 80 giorni.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perbellini.com\/en\/shop\/offella-doro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Offella d&#039;Oro\u00ae - Pasticceria Perbellini\" \/>\n<meta property=\"og:description\" content=\"L&#039;Offella d&#039;Oro \u00ae \u00e8 il capostipite dei dolci lievitati di Verona, la sua ricetta \u00e8 datata 1\u00b0 Ottobre 1891. In questo periodo venne modificata da Giovanni Battista Perbellini la ricetta di un dolce tradizionale veronese chiamato &quot;Nadalin&quot; arrichendo la pasta di burro e uova, rendendola quindi pi\u00f9 soffice e morbida, e aggiungendo in cottura una granella di mandorle in superficie per esaltarne il gusto.  La produzione, rimasta fedele alle antiche ricette e ai metodi di lavorazione pi\u00f9 semplici, inizia a ottobre e si protrae per tutta la primavera successiva. Data l&#039;elevata artigianalit\u00e0 del prodotto sia in fase di produzione sia di confezionamento, la sua disponibilit\u00e0 \u00e8 limitata.  Prodotto disponibile da ottobre a Natale e nel periodo pasquale.  Attenzione: prodotto con scadenza a 80 giorni.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.perbellini.com\/en\/shop\/offella-doro\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasticceria Perbellini\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pasticceriaperbellini\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-02T06:07:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.perbellini.com\/wp-content\/uploads\/2024\/10\/perbellini-lievitati-offella.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.perbellini.com\\\/shop\\\/offella-doro\\\/\",\"url\":\"https:\\\/\\\/www.perbellini.com\\\/shop\\\/offella-doro\\\/\",\"name\":\"Offella d'Oro\u00ae - Pasticceria Perbellini\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.perbellini.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.perbellini.com\\\/shop\\\/offella-doro\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.perbellini.com\\\/shop\\\/offella-doro\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.perbellini.com\\\/wp-content\\\/uploads\\\/2024\\\/10\\\/perbellini-lievitati-offella.jpg\",\"datePublished\":\"2022-05-09T09:48:23+00:00\",\"dateModified\":\"2026-04-02T06:07:19+00:00\",\"description\":\"L'Offella d'Oro \u00ae \u00e8 il capostipite dei dolci lievitati di Verona, la sua ricetta \u00e8 datata 1\u00b0 Ottobre 1891. In questo periodo venne modificata da Giovanni Battista Perbellini la ricetta di un dolce tradizionale veronese chiamato \\\"Nadalin\\\" arrichendo la pasta di burro e uova, rendendola quindi pi\u00f9 soffice e morbida, e aggiungendo in cottura una granella di mandorle in superficie per esaltarne il gusto. La produzione, rimasta fedele alle antiche ricette e ai metodi di lavorazione pi\u00f9 semplici, inizia a ottobre e si protrae per tutta la primavera successiva. Data l'elevata artigianalit\u00e0 del prodotto sia in fase di produzione sia di confezionamento, la sua disponibilit\u00e0 \u00e8 limitata. Prodotto disponibile da ottobre a Natale e nel periodo pasquale. 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