I know this picture is a little blurry but look at little Joaquin’s face. He was so excited to be tasting Gustiamo’s food. He wanted to try all the jams on the table and I think if his dad was not there to guide him, he would have.
No matter how many jams he tried, he kept going back to the Bergamot Marmalade by Caffè Sicilia.
Before Joaquin’s father manged to pull him away from the table, Joaquin pointed to the Bergamot Marmalade and declared that it was the yummy one. This was before Martina cut the Traditional Pandoro by Pasticceria Biasetto,a sweet type of holiday cake. After he got a piece of the cake, he walked away from the table with his eyes towards the heavens repeatedly saying SUPER YUMMY.
The dialogue between my family enjoying Pandoro on a Tuesday afternoon:
Me: (to April and Sammy) What are you eating?
April: The cake Yunice brought from Gustiamo.
Me: Can you cut me a piece please?
Dad: There’s something about that cake, it’s not like a regular pound cake.
Sammy: I know….it’s like…spongy.
Dad: Yeah, Sammy, you got that right. It’s spongy.
Me: Thanks! Why, what a big slice!
Yunice: Aww, just eat it. The slice looks big but it’s not that big. It’s like cotton candy. You think you have enough but soon you would want some more.
Me: *Sigh* I want some more already!
Pandoro is made by award winning pastry chef Luigi Biasetto in Veneto, a region in Italy. It is made with organic ingredients (you can see a list of the ingredients at Gustiamo’s website) and comes wrapped so beautiful that you want to keep the package after you’ve eaten the cake. That white stuff is powered sugar. It comes in an individual package. If you forget to put the sugar on the cake (which you may not want to do), you can add the sugar to butter-pecan ice-cream…I tried it and it’s good!