Breramilano1930 (G. Cova) Pandoro Classico Garlic Maillard is a reaction that

Maillard is a reaction that involves the amino acids

add to a marinade

adding it to cookies or cakes and pies adds not just flavor but also serves as an enhancer

and transformative

Breramilano1930 (G. Cova) Pandoro Classico Garlic Maillard is a reaction that1 kilo (2. 2 pounds) Milano, Italy A Star of Milanese Pastry Tradition Wrapped in vintage style paper inspired by 1930s Milanese pastry shops, this Pandoro Classico captures the timeless elegance of Italian holiday baking. Made with rich butter, farm fresh eggs, and natural yeast, its the soft, golden cousin of the panettonewithout candied fruit or raisins. Each slice reveals a light, airy texture and delicate sweetness that makes this cake an Italian