Andrea Tortora has prepared an original release for Easter with the registered trademark PandUovo®, a play on name and shape. It is a spongy and silky dough, butter and vanilla notes, and a mold that comes from a pencil drawing with the help of Marco D’Andolfi and his own molder in Verona.
In 2018, the chef created an ornamental patent for a fermented product in the shape of a half egg. That same year, in honor of Easter traditions and based on the patent, he established the registered trademark Uovo di Tortora ®, a product that strictly follows tradition in the choice of ingredients and the preparation of the colomba pasquale, but which innovates in the form. It was Dino Villani, advertising director of the Motta company -famous for its Christmas panettone-, who devised the colomba to take advantage of the machinery and raw material at Easter. Tortora revamped the design, turning it into a half egg.
In 2022, after finding old family tin-plated iron molds in the shape of half an egg, which were used to produce chocolate eggs in the 1940s when polycarbonate did not exist, the Italian used them with leavened dough similar to that of the dairy milk and vanilla based pandoro came about, giving life to PandUovo.