In 2012, Carlo Dall’Ava, former head of the San Daniele del Friuli facility that produces excellent cured ham, decided to invest in the art of patisserie. Success followed swiftly, thanks to his hard work sourcing top-quality raw materials and his desire to promote the goodness of the products of the Valli del Natisone. As well as pastries and tarallos, he also makes pastries for festivities using a yeast starter, and special gastronomic delicacies from all over Italy, such as Noto almonds and candied fruit from Calabria and Sicily.

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