Pandoro with Limoncello Cream - ilikeitalianfood

Pandoro with Limoncello Cream 850g

Regular price20,00€

  • Low stock - 10 items left
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Pandoro with limoncello cream by Borsari Maestri Pasticceri is a traditional Christmas cake filled with delicious lemon cream.

  • Weight: 850g
  • Region: Veneto
  • Ingredients: wheat flour, eggs, sugar, butter, filling cream 12% (sugar, glucose syrup, whole milk, Limoncello liqueur 10% (water, sugar, alcohol, lemon infusion 10%), water, natural flavours, jelly agent: pectin), milk, natural yeast (wheat flour, water), emulsifiers: mono and diglycerides of fatty acids, flavourings, cocoa butter, salt. Ingredients of powdered sugar bag: sugar, wheat starch, flavourings.
  • Storage temperature: 20° - 25° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 8 months

Nutritional Information per 100g

Energy: 1601 kj
Energy alt: 382 kcal
Fat: 17 g
- of which saturates: 11 g
Carbohydrates: 50 g
- of which sugars: 26 g
Protein: 6.8 g
Salt: 0.57 g

Allergens: wheat, eggs, milk, butter. It may contain traces of nuts and soy.

Delivering To  UE

European Union deliveries within 2-3 working days starting from €10.00

Delivering To  UK

United Kingdom deliveries within 3-4 working days starting from €15.00 - Alcoholic products such as wines and spirits cannot be shipped to the UK.

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To the natural and artistic beauties, Veneto also adds those of the food and wine tradition. From the sea to the mountains, the landscapes of Veneto are indissolubly linked to food products. In Veneto, everything is about taste, smells and flavours. There is a world of typical products waiting for you on the tables of this region. Thirty-six of these marked PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), and another dozen are about to receive these prestigious European awards.


The origin of the prestigious trademark Borsari is linked to Verona, Pandoro’s homeland. Under the Roman emperor Claudio, a decuman city gate was built. Later, in the medieval period, it was called the “Porta Borsari” gate, from the name of some men, the “bursarii”, who imposed some duties to those who wanted to enter the city. For sure, it has been this medieval dream to push Tiziano Golfetti, a pastry chef at the time, to open his first laboratory in 1903 and name it “Borsari”. That’s how Borsari’s Pandori, Panettoni and Colombe, covered in chocolate and filled with cream, were born.

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