Baci di Partenope
New creation for 2026: two crumbly shells of Sicilian Almond shortcrust joined by a white chocolate heart. The same shape as Baci di Dama, with Noto almond in place of hazelnut.
Key Ingredient
Jamaican Rum + Historic 1600s Recipe
A recipe from the Genoese tradition — New for 2026
New for 2026 Premium Line
Pandolce Genovese
Traditional Ligurian cake with rum, candied fruit and pine nuts
Pandolce Genovese with candied fruit, raisins, pine nuts, wild fennel and orange blossom water. Our version adds Jamaican rum, following the classic recipe.
Available Formats
Confezione da 400g Confezione regalo
The Product's Story
Pandolce Genovese: a story of terroir and craftsmanship
Born in the 1500s at the court of Andrea Doria as a cake for long sea voyages, our Pandolce is today a hymn to excellence. The historic recipe is ennobled with Piedmont Hazelnut IGP, select pine nuts and butter from the Piedmontese Alps.
A crumbly, rich dough embracing raisins and candied fruit, exalted by the enveloping, refined aroma of Jamaican rum. A bite of history and pure artisanal quality.
Faithful to the Ligurian tradition, the recipe also includes wild fennel and orange blossom water, for a complex aromatic profile that tells centuries of Mediterranean history.
