Pandolce basso (flat sweetbread)

This version of the traditional pandolce is also called “antica Genova”, even though it is in fact a more recent variation of the sweet that originated in the West of the city. It suits those who prefer more aromatic sweets to soft and spongy cakes, and for those who need a simpler version than the 2 day preparation needed for the ‘tall’ pandolce.


  • 1 kg of flour;
  • 400 g of sugar;
  • 400 g of butter;
  • 4 eggs, milk;
  • orange blossom water;
  • 100 g of pine kernels;
  • 300 g of raisins;
  • 300 g of candied citrus fruits;
  • grated rind of 1 lemon;
  • vanillin;
  • two packets of yeast powder.

Before preparing the dough, soften the butter at room temperature and soak the raisins in warm water and rum. Mix the flour, sugar and butter and work together without squeezing. Add the eggs, milk and orange blossom water (enough to produce a soft and even consistency). When the dough is soft and elastic, add the pine kernels, raisins and citrus fruit. Divide the dough into two parts, make into a spherical shape and draw a cross on the top. Now put in a pre-heated oven at 200°C and bake until it turns golden brown.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices