Typical Italian Artisan Pastry

Offer proposed here is very varied, suitable to satisfy everyone's tastes. What unfolds before your eyes is a roundup of the best typical artisanal pastry products from all over Italy.

Spongata

Spongata cake is a typical dessert from Emilia Romagna, which has its roots in ancient Jewish traditions. In Busseto, in the province of Parma, when Giuseppe Verdi had just finished publishing the Don Carlos booklet (1867), this specialty of shortbread filled with honey, almonds, pine nuts, candied fruit, citron and raisins was born in the ancient Muggia pastry shop.

A specialty that the famous composer was a big fan of! Since then, the original recipe has remained unchanged and Spongata maintains all the spicy fragrance of a historic and precious dessert, which evokes, in its full and enveloping taste, the great music of Giuseppe Verdi.

Sbrisolona

Sbrisolona is a delicious dessert typical of Mantuan pastry. Originally poor, it was made with corn flour and lard, although it was later enriched with almonds and natural flavors. A more “modern” version, on the other hand, is made with butter and a fair balance between “00" flour and corn flour. Only fresh ingredients are always used, processed by hand to obtain a coarse-grained dough that gives Sbrisolona its main characteristic: its friability. Sbrisolona is a versatile dessert that is suitable for all occasions.

Pigna

Pigna Molisana , also called Easter Bread, Pizza Dolce, Piccellat, Mpigna or Turemente, is a leavened dessert that is traditionally prepared during the Easter period in the areas of Molise and beyond: in the beginning, in fact, Pigna was a Ciociara recipe, but it spread both in Campania, in Molise, and in Abruzzo. It is a very special dessert: if you look at it, it resembles a doughnut, or a panettone, but everything depends on the shape you decide to give it.

Tradition has it that Pigna is prepared with natural yeast: already during the reign of Naples l&' hard dough was worked by the hands of several women who changed everything during the processing. From &' the start of processing to the finished product, it took almost 4 days. Today, instead of sourdough, powdered yeast is used, and this has made it lose the goodness and purity that the dessert once had. However, it will undoubtedly be able to make your Easter something really special!

Pallotto di CercePICCOLA

Pallotto di Cercepoca is a typical dessert from central-southern Italy, but of which every oven has its own delicious version. A dough rich in almonds and a delicious chocolate coating for a typical dessert of the Molise and Abruzzo tradition that has been prepared in homes since time immemorial and that knew how to bring families together in moments of celebration, giving moments of intense joy. A very special dessert that will undoubtedly amaze you.

Colomba

Easter is now approaching and what c&' is it to celebrate it at its best and with respect for traditions if not a fantastic dove? In fact, this dessert has always represented Easter and cannot be missing on our tables.

The Colomba is a dessert of fairly recent origin as it was created by Dino Villani, advertising director of the Milanese company Motta, who in the thirties of the twentieth century, to make the most of the same machinery and to try to diversify his product using the same pasta, designed a dessert similar to panettone, but intended for the solemnity of Easter, which was precisely in the shape of a dove, the bird symbol of this holiday religious. L&' original mixture changed shape over time and so countless variations have been created, often linked to the different production territories.


In addition to all these wonderful works d&' art of pastry you will find much more. Hurry and discover all our artisanal pastry products d& #39