Originally a small bakery, opened in 1938 by Tranquillo Loison, this is now an artisan facility run by his grandson Dario, but the searching out of raw materials and the respect for tradition are still the same. "All stages of product processing are identical to those used by my grandfather," says Dario, "from 72 hours of proving with natural sourdough to cooling." The panettone, pandoro, colomba, and other leavened cakes are worked, cut, frosted, and packaged by hand, one by one. A wide range of flavours are available, from late-harvest Ciaculli mandarin to Bronte pistachio, black cherry and cinnamon, chinotto etc.. Smart gift packaging is on offer. Check out the delicious range of biscuits.
