The story
The story
The story
the beginning
The origin of the prestigious brand Borsari It binds to Verona. In the heart of the city of love stands the famous Porta Borsari, whose name Tiziano Golfetti was inspired by the opening of the first artisan pastry shop, back in 1902.
A name that has arrived today, carrying its load of tasty sudence, an effluvium of leavened sweets that ranges from the most classic Veronese Christmas cake, Pandoro, and continues with panettone and doves.
Since then, what Tiziano Golfetti has created, the Muzzi family preserves. And it brings with it the responsibility of preserving the rigorous historicity and the strongly identity taste.
Values
Borsari It has always preferred simplicity. It can be seen in the careful choice of raw materials and in the genuine goodness of the products.
The brand is a promise of craftsmanship and a guarantee of goodness. All enclosed in practical and aesthetically modern packaging.
enter the world Borsari It means immersing yourself in a sublime game of raw materials, expertly combined to obtain exciting taste combinations, enclosed in a riot of colorful wrapping.
Exclusive creations
Borsari Today it maintains faith in traditional production methods, proposing unique leavened products in their kind over the years. There are several products registered both in form and in name, symbols of a recognizable and distinctive excellence.
The most iconic is undoubtedly the Cuor di Pandoro®, a leavened cake in a lower star shape than the traditional Veronese dessert, where the delicate notes of butter are enhanced.
Among the recorded excellences there is no shortage of sweet birds from chocolate plumage, we are talking about Fagianella® and ofAnatra®, finely stuffed pandorata-based desserts inside.
The Retail Sector
Borsari, a pastry chef since 1902, joins the group IDB In 2000, under the guidance of the entrepreneur and CEO Andrea Muzzi. The brand, which at first remains linked to the production of recurrence leavened products, grows thanks to the vision and intuition of the Muzzi family.
2014 is the year that marks the beginning of a new adventure in the world Retailwith the opening of the first pastry shop Badia Polesine (ro). The success of this store represented the fundamental drive for expansion in other cities: in 2021 the pastry shop opens Borsari to Rovigo and shortly after, in 2022, a Legnago (VR).
From breakfast to aperitif, passing through lunch, without forgetting cakes and mignon: what each pastry shop offers Borsari It is an exciting journey into taste. The highlight? Definitely the Nebbie®, a simple but inimitable dessert. It will be for this reason that Borsari He made uniqueness his motto: “Ours is different”.
The Veronese method
The pandoro
Origins and tradition
Pandoro, Veronese excellence and a symbol of the Christmas holidays throughout Italy and, why not, all over the world.
This famous dessert, whose name recalls the characteristic golden color, stands out for its peculiar high star shape.
Its preparation is part of our core business and, since 1990, we have specialized in Cuor di Pandoro®, a pandorata-based dessert whose distinctive star shape manages to enhance the notes of butter and milk more.
The ingredients
The right ingredients are essential for the success of the final product, for this reason we carefully select them. For pandoro, high quality flour, butter, sugar and fresh eggs are enough.
Natural yeast is undoubtedly the most important ingredient in our entire universe. The particular care needed by the mother yeast requires alternating rigorous phases of dough with water and flour with others of leavening.
The preparation of the dough
The preparation of the dough is one of the most delicate and important phases, since the union of all the ingredients requires the expert eye of the pastry chef.
A correct execution of this phase produces a compound with a strong gluten mesh, able to withstand the leavening and guarantee an extraordinary alveolation.
72 ore leavening
The dough, broken in the right weight, is placed inside aluminum molds to be left to rise.
Here, only time contributes to the best result: creating sweet emotions is a process that requires at least 72 ore of slow processing.
Cooking and cooling
Once it has risen, the pandoro then enters the oven at 180 ° in the cooking phase. At this stage it is the constant attention of pastry chefs that certifies the excellent final result.
The product is allowed to cool in the aluminum mold until it reaches a temperature of 31 ° at the heart.
Then one at a time they are unsilted, i.e. manually removed from the mold, to continue cooling to room temperature for 8 hours.
The magic of the final touch
As a last step, the pandoro passes to the filling, if the recipe foresees it, otherwise it is directly packaged. The product is wrapped by hand, or stored in tin, canned or box packages.
The final touch is up to you: just before serving it, bring the pandoro closer to a heat source and sprinkle it with icing sugar to complete the taste experience of the traditional Christmas dessert.
