confectionery

Panettone is the best known and most popular dessert to be consumed during the Christmas period. Panettone is the Christmas dessert par excellence. It is a soft and fluffy dessert, whose origin is Milanese but can be found throughout Italy. It is a versatile dessert, to be enjoyed freshly cut and at any time of the day. The classic and most popular version of panettone is with raisins and candied fruit.

Pandoro is a traditional Italian dessert, which is consumed especially during the Christmas holidays. A typically Veronese product, it traditionally has the shape of a trunk with an eight-pointed star section.

The nougat is born crumbly, therefore hard. Its stiffness can be dealt with in two ways: by biting into it or by breaking it into splinters and sucking it like candy.

The nougat is born crumbly. Its stiffness can be dealt with in two ways: by biting into it or by breaking it into splinters and sucking it like candy.

The irresistible combination of juicy cherry and dark chocolate is a symphony of taste elegance.
The sweetness of the cherry intertwines with the intense flavour of dark chocolate, creating a perfect balance.

The nougat is born crumbly. Its stiffness can be dealt with in two ways: by biting into it or by breaking it into splinters and sucking it like candy.

This product is an explosion of unique colours and flavours that turns any event into an unforgettable experience.

The baba is the derivation of a sourdough cake originating in Poland and other Slavic countries. Perfected by Italian chefs in Naples, it took the name baba.

La Spongata is a dessert that was born and developed between Parma and Reggio Emilia and is found in the best pastry shops in the area. It is a flat and round dessert with a soft and consistent inside with a strong spicy flavor.

The sbrisolona cake is a typical sweet made with almonds and corn flour. It is a very crumbly cake that traditionally wants to be eaten in pieces and not in slices. The enveloping scent of toasted wholemeal almonds combines with yellow flour, eggs and fresh butter, creating a memorable game of aromas and textures.

The typical ingot shape alone, embellished with that shiny and iridescent casing, would be enough to decree its entry into the Olympus of chocolates. But it is the substance that makes the difference, with its soft paste with a high percentage of hazelnuts that slowly melts under the tongue, leaving behind a pleasant trail of cocoa and dried fruit.

Canestrelli are delicious, crumbly biscuits dusted with icing sugar. Typical of Liguria, they have numerous versions. We propose the most popular version: small, very crumbly shortbread biscuits in the characteristic flower shape with a hole in the centre.

Chocolate canestrelli are butter biscuits with a cocoa dough and chocolate pieces. The name ‘canestrelli’ is used to identify various pastries and biscuits typical of Liguria.

The typical Genoese pastry with its characteristic flower shape and hole in the centre is enriched with hazelnut cream. A real treat !

Coconut meringue cakes are a simple but intriguing dessert. A light and airy froth of whipped egg whites with sugar and dehydrated coconut creates pretty meringues that can be enjoyed au naturel or with whipped cream.

These are butter biscuits with a cocoa and rose flavoured dough.

These are butter biscuits with a cocoa and coconut mixture.

Pandezena is a cake invented to pay homage to the city of Genoa and its traditions, choosing to use, in addition to the typical ingredients of local pastries, an element that is a symbol of Genoese gastronomy, basil.