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Buy Italian Food Online. Colapicchioni's: bread, cakes, confectionery, cookies, croissants, dessert, delicatessen, jams, marmalades. Buy Italian Food Online.
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 The Pangiall'Oro is more than a simple modification of the traditional Roman Pangiallo. In the dough patented by Angelo Colapicchioni you will find only natural ingredients: tasty honey, crunchy almonds from Noto, pistachios from Bronte, raisins and pine nuts. The high quality ingredients rigorously sorted out, confer the Pangiall'Oro that unique taste distinguishing it, not only among the traditional cakes but even among the Italian Confectionery Industry. The whole of the ingredients forming the Pangiall'Oro make of it a cake with excellent nutritional and organoleptic qualities. Oily dried fruit and honey have a high proteins minerals and fibres' content giving a high energetic value. All the above-mentioned ingredients make of the Pangiall'Oro a perfect product to be eaten as snack after much efforts. Oil dried fruit has a high quantity of unsaturated polyunsaturated fatty acids developing a protective action against cardiovascular diseases and, affecting on cholesterol. Nuts are the seeds with the highest energetic power (advisable against cholesterol and in case of diabetes, asthenia, anaemia, skin diseases and, for intense intellectual activities). Almonds, instead, with a lower level of fats are characterized for the high contribution of B2 vitamin, phosphorous and, magnesium. Pine nuts have an high protein and vitamin value (A, B1, B2, PP) helping the respiratory tract thanks to their salutary and invigorating properties. Hazelnuts have a good vitamin value (B1, PP, A, C) and they are easily digestible, while raisins have a high energetic value and high quantity of calcium, iron, phosphorous and potassium (an efficacious emollient). Lastly, honey is a natural and high nutritional value, rich in glucose and fructose (prompt assimilation sugars), in enzymes, carotenes, flavonoides and substances able to fight the development of micro organisms (inibine and germicine). The natural ingredients of the Pangiall'Oro make this cake a complete food particularly suitable for sportsmen, students and vegetarians. All those subjects who need energy to spend in a few time. Pangiall'Oro has the international PCT patent for “pastry cake and gold cover” in : Japan , China , Usa , Australia , Sweden , Denmark , Finland , Norway , Belgium , Netherlands , Swiss, Germany , Spain and, France . Pangiall'Oro is a registered trademark in: Sweden , Denmark , Finland , Norway , Belgium , Netherlands , Austria , Switzerland , Germany , Spain , France , Great Britain , Greece , Japan , China and, Usa . The history of the Pangiall'Oro is the history of Rome . The origins of this renewed cake is the traditional Roman Pangiallo dating back to the Ancient Rome of the Caesarious. The habit to offer traditional cakes comes from an ancient tradition of the Imperial Rome, when on the occasion of the winter solstice, were made oatmeal-based cakes, which thanks to their golden colour, propitiated the coming back of the sun. The Roman Pangiallo is a cake obtained cooking a mixture of dried fruit, honey and candied citron and then covered by a layer of eggs batter. In the mixture transformed and patented by Angelo Colapicchioni there are even almonds, nuts, pine nuts, hazelnuts, raisins and pistachios. All these ingredients give the Pangiall'Oro a unique taste exalting it among the Roman traditional cakes but even among the Italian ones. The Pangiall'Oro's main characteristic is to be made of natural elements only, without the addition of refined sugar. This makes the product something very genuine and digestible, as well as, appetizing. It is a cake proper for all seasons and events; it is suitable to be tasted alone or as a worthy end for your lunches and dinners.
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