Pandoro: Check the labels and avoid these ingredients, the advice of the nutritionist

How to choose a quality pandoro at the supermarket, bakery or pastry shop by reading the labels and following the advice of the nutritionist

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Christmas is coming which, like every year, among lights, decorations and gifts, also brings with it all its typical sweets. Among the most loved by adults and children there is undoubtedly the pandoro. But how to choose a quality product at the supermarket or in a pastry shop? We asked “our” nutritionist for help.

Pandoro cannot be missing on the festive tables. Tasty and covered with the characteristic icing sugar, it is eaten to finish off Christmas and New Year's lunches and dinners with dignity, but then it often becomes the protagonist of breakfasts, snacks and various snacks.

At the supermarket, in bakeries and pastry shops these days there is a wide variety of pandoro, but it is not always easy to orient yourself in the choice and find a quality product.

We have already given you some tips for choosing an excellent panettone, but today we see what are the characteristics that a pandoro must have and what we must pay attention to on the label.

Read also: Panettone: all the nutritionist's tricks to choose a quality one (and not get fat)

Nutritionist Flavio Pettirossi gave us some advice on this:

As in the case of panettone, even when we buy a pandoro we must pay attention to the label in which the mandatory ingredients must be present, i.e. wheat flour, fresh eggs of category A (preferably from free-range or type 1), sugar, butter, sourdough yeast, vanillin, salt.

Which ingredients shouldn't be on the list instead?

Better to avoid products in which they appear on the label sweeteners, emulsifiers and hydrogenated fats and especially sugars added under the heading of glucose or fructose syrup.

And what about stuffed pandoros?

Often one is inclined to stuff pandoro with creams or icings or worse still buy pandoro already stuffed. Considering that Christmas meals are already very caloric in themselves, I recommend buying and consuming this product in its traditional version or at most stuff it with a homemade cream that is the traditional custard or made with mascarpone.

Be careful to consume these products especially if you suffer from diabetes or high blood sugar: it is always better to ask which and how many "mistakes" you can give to your doctor during the holidays.

This year, if you have already been out shopping for Christmas sweets, you may have noticed an increase in the cost of pandoros that can reach up to 20%. This derives, as we explained in a previous article, from the increase in the price of raw materials. Read also: “Dear Pandoro”: raw materials increase and prices soar

If you want, however, there is still time to try to prepare pandoro at home. Follow our recipes: