The shingle dated 1972 fronts the story of a family that dedicates itself to making patisserie using genuine ingredients and long proving times, in the traditional way. Even though the company has had to keep abreast of the times it has never set aside its craft approach. As we mentioned, most of the production is leavened, especially pandoro, colomba and panettone (classic, almond topped without candied fruit, with chocolate, orange and chocolate, sour cherry, fruit, white chocolate and lemon, coffee, chestnut, apricot).
