Artisanal and typical: our traditional Christmas sweets.

If it is not artisan, we don't like it! It sounds like an advertising slogan, but it is our continuous commitment to the search for excellent products that come from the depths of a wise Italy tied to a traditional cuisine that never disappoints. Up and down through pastry shops, artisan workshops, and prestigious kitchens to find what is right for you. Curious, passionate customers, never satisfied with their knowledge of Italian cuisine. In this selection of artisan desserts we propose, there is a substantial common thread: the hands, their use in doughs, in the processing of raw materials, and the elevation of the final product.

Starred Panettoni

There are many panettoni, from artisan workshops producing ever more leavened goods. In this galaxy of products, it is very difficult to navigate, and sometimes, the quality is not of the highest standard. Artisan Panettone is not invented: the knowledge of long leavenings with sourdough, the production of candied fruits that melt in the mouth, glazed almonds done correctly, and so on. Mastery and virtuosity, especially in leavened goods, are a gift that is hard to invent. That is why we have tasted many and, in the end, we arrived among the woods and the still snowless meadows of the Asiago plateau, in the fascinating Cimbrian district of Kaberlaba. Here is a gourmet gem that has conquered the world. A young starred chef, Alessandro Dal Degan, a virtuoso who captivates with his local cuisine. A druid of herbs, barks, lichens, mushrooms, and ancient preparations in a decidedly contemporary version. For more than a year, he has been developing his leavened products, extraordinary panettoni that we wanted at all costs in our store. The Classic Panettone and two gourmet creations; one with ginger, lemon, and chocolate, the other whole grain with hazelnuts. Three culinary works of art that will elevate the pleasure of your table and ensure a stunning finale for your celebration.

The Crunch of the Doges

It is one of the favorite sweets of the Venetian Doges and its recipe has remained unchanged over the centuries. The Mandorlato of Cologna Veneta is undoubtedly the most delicious crunchy torrone you can find during the Christmas season. A layer of toasted almonds blended with a mixture of egg whites and high-quality honey. Venetians went crazy for it, and to tell the truth, everyone who tries it for the first time goes crazy for it. It is produced in Cologna Veneta in the Veronese plain, a Venetian enclave on the mainland, where the Venetian dialect is still spoken today. From here, the pastry shops prepared these succulent bars of almond brittle that arrived at the Venetian villas and those owned by wealthy merchants along the shores of the Brenta. The fascinating Venetian villas.

Spongata, the sweet of Giuseppe Verdi

On the package is his image. The solemn face of Giuseppe Verdi from Busseto. In fact, this traditional sweet from the Parma plain is called Spongata di Busseto. It is from the historic brand Muggia, which remains the most recognized in Parma. The Spongata di Muggia is a local institution and was born during the preparation of the Opera Don Carlo in the historic Busseto pastry shop. It is a cake with a shortcrust pastry that envelops a very rich brown filling made of honey, almonds, pine nuts, candied fruit, cedro, grapes, and powdered biscotto bread. A delight for the palate to enjoy with a fine Italian sweet white wine.

Simplicity rhymes with tradition

From the hills and mountains of Molise, our Rosa Maria Vittoria produces delights each year in her ancient oven for the festivities of her village. In Cercepiccola, her bakery is a cornerstone of the regional tradition of baking and pastry-making. Her festive pastries tell of a time that has never passed. In simplicity, there is all the pleasure and quality of a story of ancestral humanity. We offer you the Pallotto di Cercepiccola, a leavened cake completely covered in fine chocolate. Finally, the delightful Chocolate Mostaccioli where the law "one leads to another" applies at Christmas, New Year's, and any day of the year.

The sweets of Abruzzo

Il Mattarello is a beautiful historic reality in Abruzzo, where quality and tradition go hand in hand for decades. Its creations reflect the simple pastry products that brighten the tables of families in this splendid Italian region. In particular, their fagottini are made only with local ingredients and would be perfect for a dry Christmas pastry after a meal with a fine Italian sparkling wine Moscato DOCG. Not only the classic apricots but the most traditional fagottini are those with wild Visciole, which are collected among the bushes of trees in the fields around there.

The sweets of Palladio

We are pleased to announce that the historic Pasticceria Venezia of Vicenza has become one of our special suppliers. One of the most beloved places by the people of Vicenza, located right in the main Piazza dei Signori, under the extraordinary Basilica Palladiana. Pasticceria Venezia produces everything by hand and its desserts are of rare refinement and elegance in flavors and in the balanced composition of raw materials. There are many preparations you can find, and for this Christmas season, we recommend pistachio cakes, hazelnut cakes, chocolate dragees, and countless other flavors. If you want to have some fun with a bit of Vicentine self-irony, we recommend the Magnagàti, a beautiful cat-shaped sweet that represents the popular saying of the Venetians: “Vicentini magnagati, veronesi tutti mati, veneziani gran signori, padovani tutto lori.”

Bernardo Pasquali

S&M