Nuvola, a reinterpreted pandoro Two engineers, a marketing specialist and a shared dream to get off the beaten path to follow one’s instincts and to create something exceptional together: these are the ingredients that created Infermentum, a young but already solid company of artisanal sweets from Verona. Francesco Borioli, Luca Dal Corso, Elisa Dalle Pezze (together with Daniele Massella, who left the company in 2021 to follow other projects), grew up together between the Stallavena hills. They were not born pastry chefs, but on the brink of turning 35, they decided to make a change in their professional lives, rolling up their sleeves and literally getting their hands dirty kneading dough. One of their successes is the Monte Nuvola (which translated sounds like “mountain cloud”), a panettone-shaped pandoro, with a dough that is as airy as a cloud. It is named after the mountain the three friends used to play on as kids. Among its ingredients, in Nuvola you can find 00 soft wheat flour, butter, sugar, pasteurized whole eggs, fresh cream, natural yeast, white chocolate, Marsala wine, acacia honey and bourbon vanilla from Madagascar. 37
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