Bring a taste of old-world Italy to your family's holiday table with this favorite from Verona, Nadalin.
Ciao a tutti, my name is Sara and I usually blog from CaffeIna. But today I have the great honor of sharing my recipe for Nadalin.
When thinking of what to share, I made myself an espresso. I grabbed a slice of bread spread with jam. I sat on the sofa and my mom worlds came to my mind “you should always remember and celebrate your roots”.
So, on this Christmas Eve’s post, I will cherish them.
By origins, she and I, don’t just mean the fact that I am Italian but more specifically that I come from the adorable town of Verona and from a very humble family. Many of you probably know that Italians don’t miss an occasion to eat pandoro and panettone at Christmas time.
I had several reservations, though, in making a pandoro (which was born in Verona!) for this post. Pandoro is pretty much well known around the world and…it takes forever to make it! I did not want to share a recipe that few would really have the courage to attempt. Also, pandoro is not “humble” anymore. It’s a famous dude!
That’s how I decided to instead share with you the recipe of the Nadalin. Nadalin is known as the father of Pandoro. Nadalin was born in a moment, place and family of poverty. I love Nadalin. All people from Verona love it! He is beloved and respected for his rustic nature and appearance.
So much less pretentious than Pandoro. So today I’m sharing with you the making of Nadalin in my new home, here in the US. Because Christmas should be about family, roots, simple things, and humbleness.
Nowadays, many people tend to buy a star-shaped mold but the truth is that Nadalin does not really have the shape of a 5 points star. As I said, it’s much more rustic than pandoro and the shape is supposed to be very irregular, recalling a multiple-points star without being well defined. As you can see, mine does not really look like a “refined” dessert. But that’s how you will find it if you go and buy it in one of those family-led bakeries that still make it in a limited amount. So, instead of using star shape mold, I simply
*The original recipe is still a secret property of a family of bakers (Perbellini). There are several recipes that go around but this one, coming from a small bakery close to my mom’s home, is the one I like the best.
One note: in theory, you should store the Nadalin in a plastic bag for 5 days before eating it but honestly…I cannot resist that long and I often take it out and cut it much earlier. So, you see? You are still on time to make your own Nadalin for this holiday seasons! If you enjoyed this traditional Italian dessert you may also like my Cannoli recipe.
If you’ve tried my this recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
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Bring a taste of old-world Italy to your family's holiday table with this favorite from Verona, Nadalin.
- 17.6 oz or little less than 4 cups all-purpose flour
- 6 oz butter at room temperature and cut into small pieces
- ¾ cup sugar
- 4 large eggs
- 1 tbsp instant dry yeast
- 1 tsp pure vanilla extract
- 1 tsp salt
- 1.4 oz pine nuts
- confectioners’ sugar
- In a big bowl or on a flat surface, sift the flour and make the well.
- In the center of the well, put the eggs and lightly beat them incorporating a small amount of the flour.
- Then add all the other ingredients, except for the pine nuts.
- Mix all the ingredients fairly quickly until you obtain a compact dough. (don’t overwork it!)
- Shape the dough into a ball and put it in a big bowl. Cover it with plastic wrap and let it rise for about three hours, or until the dough has doubled in bulk (if you do not have time to finish the job on the same day, you can let the dough rise overnight at room temperature).
- When the dough has risen, preheat the oven to 350F degrees and proceed to shape the dough.
- Place the dough on the back of a cake pan sprinkled with flour. I made a few cuts into the dough and then stretched it in all direction. (If you like very defined and pretty dessert, I suggest you buy a star shaped mold)
- When you are done with shaping (or un-shaping) the dough, sprinkle the pine nuts on top, pressing them into the dough a little bit.
- Bake for about 35-40 minutes or until the crust starts getting golden (my oven bakes very slowly and it took me almost an hour).
- Let the Nadalin cool on a cooling rack completely and then sprinkle with abundant confectioners’ sugar.
One note: in theory, you should store the Nadalin in a plastic bag for 5 days before eating
More recipes from my site
Italian Cannoli Pound Cake with a White Chocolate Ganache- It’s A Vintage Recipe Swap and Redo With My Italian Lemon-Pear Cake
- Pineapple Butter Cake Recipe – Chef Dennis
- Let’s Celebrate with Zucchini Blossom Cannoli – A taste of winter in the summer
- Lobster Stuffed with Crab Imperial : The perfect date night dinner
- Oh Cannoli Night……It’s a Cannoli Cream Cake
Joy says
This recipe is so cool. It is perfect for a next years christmas baskets.
Magic of Spice says
This looks amazing Sara…I have never tried Nadalin, but it sounds delicious!
Wonderful guest post 🙂
Mark says
Looks great! Keep up the good work.
Evan @swEEts says
I was away from the computer all weekend due to all the family traditions we celebrate in our home so I'm sorry I missed this on its debut! I've only had the opportunity to chat with Sara through technology but I hope to meet her someday (and you too Chef!) Beautiful Nadalin!
Claudia says
Nadalin is new to me and I will make it. I make Panettone, pandoro, pandolce and I need to try this.I love that it has humble beginnings. I am a descendant of humble Italians from Basilicata and my grandmother made wonders from "peasant food." Buon Natale!
Lindsey @ Gingerbread Bagels says
Sara I'm so happy to see a guest post from you on Chef Dennis' blog. I love that you chose to make a dessert from Verona. I've never heard to this delicious looking bread and I'm so glad to learn about it from you!
Lindsey
Cristina says
Hi Sara: Thank you for sharing this beautiful Nadalin and some of its story. Besides it being a gorgeous looking bread, I like the pine nuts in it. Pine nuts lend such a distinct flavor in baked goods or in savory dishes.
Thank you Chef Dennis and Sara: Happy Holidays to the both of you and your families!
Treat and Trick says
Fantastic bread! Prefer it without mold, more authentic that way. Thanks Dennis and Sara for this post. Happy holidays to both of you!
Jackie says
What a beautiful guest post, Dennis & Sara! I'll have to tuck this one away in the files for another day!
Happy Christmas Dennis, hope you've had a wonderful day with the wifey – looking forward to seeing you both in the new year!
Jax x
sara @ CaffeIna says
@Brian: and as always you are the ultimate sweet guy 🙂 I miss our foodbuzz festival days!
@ everyone else: I'm so glad to meet so many new (to me) bloggers! Happy holidays and happy baking 🙂
Kelsey says
MERRY CHRISTMAS Dennis!!!
Christina says
What a lovely recipe and post! Thank you, Chef Dennis and Sara, so much for sharing both! I think I'll try it this week! Buon Natale!
jen cheung says
Passion4Food here to wish you a Merry Christmas and a Happy New year. May 2011 bring you lots of happiness and friendship. Have an awesome day with your love ones!!
jen @ http://www.passion4food.ca
Maris (In Good Taste) says
This looks perfect. Happy Holidays!
A Thought For Food says
How I adore Sara! Ever since meeting her at Foodbuzz Fest, I have just the utmost admiration for her. She's such a thoughtful, talented writer and baker… and I am so happy that she's featured her, Dennis!
Great guest post!!!
Chow and Chatter says
wow looks amazing lovely to meet you on my way to follow your blog
Chef Dennis Merry Christmas thanks for the kind wishes its a pleasure to know you
Rebecca
sara @ CaffeIna says
I'm glad you all are liking this recipe. Lora, I did not know you have a zia in Verona. you should ask her the recipe, she might have a different one. Some bakeries add ground almonds and/or anice. I kept it simple. And btw…you know right that it's going to be great with nutella spread and milk for breakfast! 🙂
Daniela, esatto….il Nadalin e' il progenitore del pandoro…in inglese l'ho tradotto come il papa' del pandoro…non sapevo come altro tradurlo hehe. Buon Natale!
Jess @ Bakericious says
Chef Dennis, Merry Christmas and Happy New Year to you and your family!
BakingWithoutaBox says
Sara! Such a sweet lady with such classy Italian baking. Thanks for sharing Chef Dennis! I'm still catching up on learning Italian cuisine (after marrying a Sicilian from New York) and must admit I had to Google Pandoro. Leave it to Chef Dennis and Sara to teach me something new and sweet.
Elin says
Buon Natale to you Sara e Chef Piggy Dennis & family:) needless to say I love this Nadalin ,so tradition and I can imagine the clouds open,the angel sing and the golden beam shines on this tradition Italian Nadalin when it is being served to the family! Thanks Piggy Chef for introducing Sara to us. Hugs to both of you 🙂 I have bookmarked it for my next bread making
Foodessa says
Sara did a wonderful post and I'm sure she helped many discover another great treat that originated in Italy…well done. Brava!
Now, to our Chef D.
I wanted to make sure that I would have had the chance to wish you and your loved ones the best of times during this holiday period as well in wishing for you everything you desire in the year going forward.
Ciao caro Dennis…Buon Natale ;o)
Your foodie friend,
Claudia
Lizzy says
Thanks for sharing Sara with us all…love her blog and this new to me, delicious looking Italian bread! Merry Christmas!!!
Torviewtoronto says
lovely interview and delicious dessert.
Dennis you can use raisin bran cereal in the cookies too it has to be slightly crushed. These cookies are addictive but I find it healthy and quick way to use bananas.
Happy holidays and have fun
Dionne Baldwin says
It's so nice to meet you Sara! This looks absolutely beautiful and delicious as well! Thank you so much for sharing!
I feel the same way about the Chef. How can it be no pressure when you write a post for a very knowledgeable chef and well-known blogger/ Chef?!
Thank you for the recipe and the instructions. I never would have the courage to attempt this otherwise.
Merry Christmas Dennis, Mrs. Dennis and Sara! I hope you have a sweet & delicious holiday!
Daniela says
Conosco questo dolce, si dice che sia l'antenato del pandoro, e lo aprrezzo molto. Buon Natale Daniela.
Mary says
What a wonderful holiday treat. It is always so nice to meet new bloggers. I hope both of you have a wonderful holiday. Blessings…Mary
Elisabeth says
Such a wonderful and simple Christmas Nadalin-loved the history behind it.
Sara-thanks for sharing your special bread recipe, and for being a charming hostess for Christmas Eve, on Chef Dennis' blog.
A very Merry Christmas to you, Sara, and to your loved ones!
Chef Dennis-Thank you for having Sara as your guest post…and wishing you and your lovely wife…
Merry Christmas, peace, and love to all!
Joanne says
What a great guest post! And how have I never heard of this bread, even after being an Italian for my ENTIRE LIFE! Sheesh. I'll need to incorporate this into our holidays somehow. Looks delicious!
jose manuel says
Un bizcocho estupendo, delicioso.
Feliz navidad.
Abrazos.
Becky says
Buon Natale Sara and Chef Dennis!
Thank you for sharing an old family tradition, isn't that what Christmas is about, traditions, family , and FOOD? The Nadalin looks amazing.
I'll have t try it, maybe next year.
Angie's Recipes says
Hallo Sara :-)) The bread looks great and thanks for sharing the recipe.
I wish both of you and yours a merriest Christmas and holiday season!
Angie
Anna Johnston says
Now that does look wonderful Sara. Thanks Chef for yet another awesome introduction.
Happy Christmas
Cheers Anna
Cherine says
A fabulous treat!!
Happy Holidays 🙂
Wendy Irene (Give Love Create Happiness) says
Merry Christmas Chef Dennis and Sara, and your families!!
Green Girl @ A little bit of everything says
Sounds like a great recipe. I have to try it. Thanks for sharing it with us.
Wishing you the gift of faith, the blessing of hope and the peace of His love at Christmas and always.
Happy Holidays, Chef Dennis
Roxana
whatsfordinneracrossstatelines says
I love it along with the author, I feel her energy coming through. These are the kind of foods that etch a permanent memory in our minds. Bring us right back home to our families. There is nothing better that a humble dish made with love. So glad to call you both friends.
Buon Natale to all of you!
-Gina-
Jean says
Great post, Sara! So nice to see you here and thanks for teaching me about another Italian tradition.
Dennis, I think your guest post Fridays are wonderful.
Merry Christmas to you both! 🙂
Foodtographer says
Another excellent post both Sara and Dennis. Makes me long for when I was a kid with my Italian neighbors. Buon Natale to both of you!
Foodiva says
Simple, but beautiful recipe. I love the addition of pine nuts, they cost a fortune where I come from! Many years ago, I had a friend who came from Verona, she was a fun and loving bundle of energy! This Nadalin definitely reminds me of her.
Happy, peaceful Christmas to you and your families, Sara and Dennis!
Trish says
Merry Christmas Eve, Dennis! Thanks for allowing Sara to guest post. You two are two of definitely among my favorite bloggers. Sara, the Nadalin sounds delicious. Gorgeous photos too. Thanks for sharing a specialty from your hometown. Merry Christmas, friends!
Trish says
Merry Christmas Eve, Dennis! Thanks for allowing Sara to guest post. You two are two of definitely among my favorite bloggers. Sara, the Nadalin sounds delicious. Gorgeous photos too. Thanks for sharing a specialty from your hometown. Merry Christmas, friends!
Cake Duchess says
Ciao Sara-che meraviglia! Another wonderful recipe of yours I must try. I never had Nadalin and I have a zia that lives in Verona. I will impress her and make your recipe when I visit;)
Buon Natale Sara e Dennis. I hope your Christmas is beautiful full of family and great food! xo
The Mom Chef says
Oh, I'm loving this! The bread looks fantastic. One of the things I like best is that it's elegant but at the same time rustic. I'm so glad you didn't use a mold but just free formed it. I adore it.
Hugs to both of you, my friends and Merry, Merry Christmas!!!!!
Myrtle says
Sounds delicious! Would love to try it. Maybe at Easter!
sara @ CaffeIna says
Thanks for the great intro Chef! Now, i only wish I could have shared this Nadalin with you and your wife. My hubby loved it 🙂 I hope the readers will try to make it because it really is not a big deal to make but it usually makes people happy 🙂
Again, Buon Natale a tutti!