Pandoro Guide: How to Choose the Best One for Christmas 2025

The Christmas season is here and that means one thing. It is time for pandoro, the golden star-shaped Italian cake that fills homes with the smell of butter, vanilla and true festive joy.

Pandoro comes from Verona, the romantic home of Romeo and Juliet and the birthplace of Melegatti’s famous 1894 recipe. With its star shape, fluffy texture and snowy dusting of icing sugar, it quickly became a Christmas favourite.

Italians take their pandoro seriously and every family has a brand they never cheat on.

Annually, I release a panettone review, but so many of you prefer Pandoro, so this year I made it my mission to taste several popular pandoro brands so I could help you choose the best one for your Christmas table. Trust me, not all pandoro are created equal. Some are moist, buttery and full of flavour, while others can be dry, pale or just a little disappointing.

My guide will show you what to look for, as well as which brands impressed me the most.

Watch How to Buy PANDORO Like an Italian (It Will Change Your Christmas Forever)

What Makes a Good Pandoro

A stand-out pandoro starts with simple but premium ingredients like fresh eggs, real butter and a natural sourdough starter. These give the cake its flavour, softness and that beautiful aroma you can smell as soon as you open the box. Sourdough is especially important because it gives pandoro its elasticity and rich texture. Without it, the cake would taste flat and dry.

The texture of a Pandoro should be soft and springy enough so that when you press a slice between your fingers, it gently bounces back. It should also feel light and moist, almost like a sweet cloud that melts in your mouth. Then, there’s the colour, which tells a really important story. A warm golden yellow crumb is a sign that typically means better eggs and a richer dough. If the interior is very pale, the flavour will likely be weaker too.

Then, there is the icing sugar with a ritual that is part of the fun. You open the plastic bag, add the sugar packet, close it and shake until the cake is beautifully coated. The sugar should smell lightly of vanilla and be enough to cover the pandoro evenly.

Now that you know what makes a great one, take a look at the brands I reviewed below.

The Best Pandoro Brands I Tasted This Year

1. Melegatti Pandoro

Melegatti is the original creator of pandoro and has a long history in Verona. The ingredients listed on the packaging are simple and traditional, with butter, fresh eggs and their famous Melegatti sourdough starter.

When I opened the plastic wrap, it had that classic aroma that brought back childhood Christmas memories. The texture was soft and pleasant, and the flavour was exactly what you would expect from the “original” pandoro. It was not the softest or fluffiest one compared to others in this review, but it had a nice consistency and a nostalgic charm that many people love.

It is a solid, reliable choice if you want a true traditional pandoro experience.

Score: 7 out of 10

2. Balocco

Balocco is a very popular brand and usually budget-friendly, so I always expect good value. The box called it a “soft masterpiece,” and mentioned high-quality Italian milk and a low-fermentation process, so my expectations were high.

The pandoro itself was shorter and wider than the others, and the sugar packet had less aroma than most. The crumb was a little dense, slightly darker in colour, and the flavour was mild. It was enjoyable, but I felt it was missing something. I feel like warming it up in the oven, or adding jam or a bit of fresh butter, would really help bring out a bit more flavour.

Overall, it was a good everyday pandoro that works for families, but not the best one on the list.

Score: 6.5 out of 10

3. Bauli

Bauli is one of the most famous panettone and pandoro brands in Italy, and it was the pandoro I grew up eating. It has the best packaging out of all the brands I tried, festive and eye-catching, and the cake inside was tall, elegant and soft to the touch.

The icing sugar was one of the best. It coated the cake beautifully and added a wonderful aroma that made every slice even more tempting. The texture was incredibly moist and springy, and the crumb cut cleanly without breaking. The flavour was buttery, rich and full, and the crumb was darker compared to Melegatti, which may have been due to better or more eggs in the dough.

This pandoro tasted like pure Christmas joy. For me, it was the standout of the entire tasting. I would recommend Bauli to anyone who wanted a pandoro that truly impressed everyone at the table. Luckily, it’s also budget-friendly which is a bonus!

Score: 10 out of 10

4. Motta

I was not able to find the original Motta pandoro, so I tasted their special edition made in partnership with a well-known Italian chef. It included vanilla and honey along with the traditional ingredients, and it came displayed on a golden plate, which already felt festive.

The crumb was very dark and vibrant almost golden brown, a clear sign of excellent eggs and long fermentation. The texture was incredibly moist and elastic, and the flavour was rich, aromatic and luxurious. The only thing I could criticise was the shape. It was not the classic star, so the icing sugar did not distribute as evenly. A small detail, but worth mentioning as we all know I like a good tradition!

Overall, this pandoro tasted premium and felt like a festive upgrade. A fantastic choice for anyone who loves extra flavour.

Score: 10 out of 10

5. Paluani

Paluani is a respected brand with a long history and the packaging is beautiful. The ingredient list was impressive too, with free-range eggs, fresh Italian milk and a slow, traditional four-step fermentation where the dough was cooled gradually using traditional way.

The cake was tall and soft to the touch, but the crumb was a little pale and the texture was not as spongy as the others. The flavour was mild and slightly dry, and the first bite felt denser and thicker compared to Bauli or Motta.

It was not my favourite and would not be my first choice for pandoro.

Score: 5 out of 10

Final Verdict: Which Pandoro Should You Buy

After tasting all the contenders, here are my recommendations based on my personal tasting this year.

• Best Overall Pandoro
  Bauli. Moist, fragrant, soft and full of flavour. A crowd-pleaser and my personal favourite this year.
• Best Gourmet Upgrade
  Motta Chef Collaboration Pandoro. Rich vanilla and honey notes and a beautiful texture.
• Best for Tradition Lovers
  Melegatti. Simple, nostalgic and made by the original creators of pandoro.
• One to Skip This Year
  Paluani. A little dry and not as flavourful as the others.

If you also love panettone, I really recommend Tre Marie. It remains my top choice for the classic Milanese Christmas treat. Whatever you choose, enjoy this beautiful Italian tradition and share it with the people you love. Pandoro brings warmth, joy and sweet memories to every home and the kids even love getting involved in topping it with icing sugar!

Tell me in the comments which pandoro was your favourite this year. I would love to hear your pick. Buon Natale to you and your loved ones.

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