[citation needed] Pandoro appeared in remote times, the product of breadmaking, as the name, pan d'oro (lit.

[citation needed] 17th century desserts were described in the book Suor Celeste Galilei, Letters to Her Father, published by La Rosa of Turin, and included "royal bread" made from flour, sugar, butter and eggs.

Venice was the principal market for spices as late as the 18th century, as well as for the sugar that by then had replaced honey in European pastries and bread made from leavened dough.

It was at Verona, in Venetian territory, that the formula for making pandoro was developed and perfected, a process that required a century.

The modern history of this dessert bread began there on October 30, 1894, when Domenico Melegatti obtained a patent for a procedure to be applied in producing pandoro industrially.