Pandolce Alto

This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake. This recipe is based on one used by Adriano Alvigini at his bakeshop in Savignone, Italy. To make the bread, he uses a leaven that has been passed down through his family for generations. As a substitute, we made a type of starter known as a sponge, a yeast and flour mixture that's fermented overnight to give the bread depth of flavor.