Where does the value of our Panettone Piemontese? By the exclusive use of Yeast Mother and a phase of Natural Proving that lasts about 48 hours.
In 1965 a small workshop for pastry making was born in Turin where the ability and enthusiasm for young master pastry-cooks.
Discover all the flavors of the most loved Easter dessert ever
Excellent quality and selected raw materials: these are the ingredients in our biscuits.
A varied production of Panettoni, the most popular Christmas cakes,
to satisfy all tastes.
We prepare Christmas and Easter hampers.
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