Perbellini, Offella d’Oro 杏仁蛋糕 850g

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 the Nadalin recipe by enriching the dough with butter and eggs, creating a softer and lighter texture. Chopped almonds are added to the top of the cake during the cooking process. Production begins in October and continues through to Spring the following year. The Offella is hand-wrapped and tied with the addition of a vine twig for easy carrying.

Offella d’oro® 是古老的維羅納節慶蛋糕「Nadalin」的祖先。 Perbellini 的配方可以追溯到 1891 年，當時 Giovanni Battista Perbellini 修改了 Nadalin 配方，在麵團中加入黃油和雞蛋，創造出更柔軟、更輕盈的質地。在烹飪過程中，切碎的杏仁被添加到蛋糕的頂部。生產從十月開始，一直持續到第二年春季。Offella 是手工包裹的，並用藤樹枝綁起來，方便攜帶。