The history of the first Veronese Christmas cake dates back to the time of the Della Scala, lords of the city of Verona in the 13th and 14th centuries. During the Christmas celebrations of the first years of their power, the Nadalin was invented. It is a lightly leavened and therefore not very tall cake, sprinkled with almonds. It has a beautiful star shape. Although it is not well known in the rest of Italy, Nadalin is one of the most popular Christmas desserts in Verona. It is served with a glass of Recioto della Valpolicella red or a Recioto di Soave white.
The Pandoro or "golden bread"
Another very typical Christmas cake is Pandoro or "golden bread". Its origins are uncertain, there are many versions. What is certain is that we have to thank Mr Domenico Melegatti, who began to prepare pandoro in his pastry shop in 1868.
At number 21 Corso Porta Borsari is located Palazzo Melegatti. Mr Domenico Melegatti had his pastry shop here. Domenico Melegatti prepared a dessert whose recipe dates back to Roman times. It was probably a focaccia made with spelt flour mixed with other flours. It was reintroduced to Veronese tables in 1200. Domenico only made a few simple changes. Since he prepared it for the Christmas season, his cake was shaped like a pyramid with an eight-pointed star.
He was an intelligent man and in 1895 he presented the patent for this Christmas cake to the Ministry of Agriculture and Commerce of the Kingdom of Italy. Only in 1904 was the patent granted. To remember his success story, when his palace was restored, two pandori were placed on the roof, on the sides, like two obelisks. As you stroll along Corso Porta Borsari, look up at the roof and you will see the two iconic pandori!!! Today Domenico's bakery no longer exists. Production is done outside in an industrial area. It’s a great successful story. The "Pandoro" is the Veronese Christmas cake that is a must-have on every Italian table at this time of year.
The Offella
Another traditional Veronese Christmas dessert is the Offella, which was created in the late 19th century. Here, the dessert is round. The flavour is similar to pandoro, but not overly so, particularly because the surface is sprinkled with chopped walnuts, giving it a crunchy texture.
The name "offella" comes from the Latin word offa, meaning “focaccia” or “piece of focaccia.” This term was already used in Roman times to refer to small focaccia or sweet bread bites. Offelle were already mentioned in the fifteenth century as simple pastries made with flour, egg whites, raisins, and spices, and were popular in various forms across different Italian regions. Unlike many regional variations of offella, the Veronese offella is a soft, fragrant leavened cake, typically enjoyed during the Christmas season and often served alongside other traditional desserts.
The Mandorlato
Another traditional Christmas dessert is Mandorlato. It is a traditional sweet from the Cologna Veneta area (VR), made with almonds, honey, sugar, and egg white. Its visual characteristic is the almonds immersed in a white glaze, often with a thin wafer at the base.
The origins of this sweet treat can be traced back to the time of the Serenissima Republic of Venice (1406–1797), when Cologna was part of the Venetian Dogado. Historical documents from the sixteenth century mention mandorlato as a festive gift and food. Mandorlato is considered a traditional Christmas sweet in the Verona and Veneto regions, often found in markets and on festive tables.
In Cologna Veneta, a festival dedicated to mandorlato is also celebrated. Every year (as in December 2025), it brings the historic centre to life with markets, tastings, events, shows, and workshops for families, reinforcing the town’s reputation as the capital of Christmas sweetness.
So, after stories, recipes, and aromas, all that remains is to step into one of Verona’s many fabulous patisseries, order a cup of coffee, tea, or hot chocolate, and try these traditional Veronese Christmas desserts. Or take them home and share them with your family!
Happy Season's Greetings!
