The Pangiall'Oro, the evolution of the typical Roman Pangiallo, dates its origins in the old culinary Roman tradition. It’s a sweet obtained by the cooking of a blend containing dry fruits, honey and sugared cedar, then covered by a layer of eggs baking mixture.
In the blend, which has been re-elaborated and patented by Angelo Colapicchioni, also contains: almonds, nuts, pine seeds, hazelnuts, raisins and pistachios, which give the Pangiall'Oro a unique taste and distinguishes it, not only from the Roman sweets, but also on the general Italian traditional panorama.
The main feature of the Pangiall'Oro is that of being exclusively composed of natural products, without sugars being added. This makes the product especially genuine and digestible, besides being extremely pleasant to taste. The Pangiall’Oro is a sweet for all seasons and all occasions, it perfectly adapts himself to being enjoyed by itself or at the end of your luncheons or your most important dinners.
The organolectic and nutritional qualities of the Pangiall'Oro, are closely connected to its natural components, features: dried oily fruits and honey, generally present a high content of polyunsaturated non saturated fatty acids which, furnishing high energetic values, perform a protective action concerning cardiovascular diseases as well as on the cholesterol level and also a considerable encompassing proteins, minerals and fibres. The dry fruit is easily digestible and helps the intestinal functions.
Walnut is a seed which has the highest energetic strength (suggested for cholesterol, diabetes, asthenia, anaemia and skin problems and for intensive intellectual activities), almond, instead, having a lower fats contents, features a remarkable contribution of B2 vitamin, phosphorous and magnesium.
Pine seed, has a high protein and vitamin content (A, B1, B2, PP) giving it invigorating and beneficial properties for the breathing system.
Hazelnut also has an excellent vitamin content (B1, PP,A C) and its easily digestible, while the Raisin is very energetic and contains a high amount of calcium, iron, phosphorus and potassium (effective emollient).
Honey, at last, it’s a natural product with a very high nutritional value, rich in glucose and fructose (medium assimilation sugars), enzymes, carotenes, flavonoids and substances capable of fighting the micro organisms wide spreading (inibina and germicina).
The qualities of the natural components make the Pangiall’Oro a complete aliment, particularly suited for sportsmen, students and vegetarians, to all those individuals who need to absorb energy to be consumed energy immediately.
Pangiall'Oro is a registered trademark in the following countries: Sweden, Denmark, Finland, Norway, Belgium, Netherlands, Austria, Switzerland, Germany, Spain, France, Great Britain, Greece, Japan, China, United States.
Pangiall'Oro has a PCT international trademark for the "Dolce di Pasticceria e Copertura Giallo Oro" in Japan, China, United States, Canada, Sweden, Denmark, Finland, Norway, Belgium, Netherlands, Switzerland, Germany, Spain, France, Great Britain, Greece.
THE PANGIALL'ORO