Our traditional Italian pastries are finally available in Marseille!

Pastries available in your shops

Our grandparents strived for genuinity, their heritage is our corner stone

Baci di Dama

Two protagonists for a romance

Baci di dama (“Lady’s kisses”) were born in Tortona in the nineteenth century and were originally produced with Piedmontese hazelnuts. The fondant chocolate unites the two halves in a marriage of taste which the legend claims to be of royal origin.

Moretti

Passion, Hazelnuts & Baci

A kiss, but one that is intense. The complementary pastry to Baci di Dama, Moretti is made with a hazelnuts core, covered with refined pure dark chocolate.

Moretti

Passion, Hazelnuts & Baci

A kiss, but one that is intense. The complementary pastry to Baci di Dama, Moretti is made with a hazelnuts core, covered with refined pure dark chocolate.

Canestrelli Antica Genova®

To be simple is not to be ordinary

The crumbliness and flavor of the past in a simple short pastry becomes special thanks to the rich and natural ingredients and the long and careful processing.

Pandolcini Antica Genova®

The shape changes. We celebrate the substance

Pandolcini Genovese is a common sweet during Christmas time. According to ancient tradition, it was brought to the table by the youngest of the house, served with a laurel branch in the middle, a symbol of good luck and well-being.

Pandolcini Antica Genova®

The shape changes. We celebrate the substance

Pandolcini Genovese is a common sweet during Christmas time. According to ancient tradition, it was brought to the table by the youngest of the house, served with a laurel branch in the middle, a symbol of good luck and well-being.

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The ingredients

Everyone who believes in essential things, agrees on two things: the constant search for and the constant use of superb ingredients.

Manitoba flour

Butter & Extra Virgin Olive Oil

Organic Nuts

Orange Peels

Smyrna raisins

Candied Fruit

Has a more complete taste and is rich in proteins compared to regular flour which is ideal for strengthening the sourdough starter

Basic ingredients of pastry, also have to be of the best quality.

They are not just kernels. They are originally refined, whole nuts, carefully peeled and roasted.

We keep them intact; they are not pressed and still contain all the essential oils.

Cultivated and dried under the Turkish sun, then hand-picked, with soft-peel grains that give the best taste and softness to the dough.

It’s real, actual fruit that acquires extraordinary softness and taste through six months of aging.

Manitoba flour

Butter & Extra Virgin Olive Oil

Organic Nuts

Has a more complete taste and is rich in proteins compared to regular flour which is ideal for strengthening the sourdough starter

Basic ingredients of pastry, also have to be of the best quality.

They are not just kernels. They are originally refined, whole nuts, carefully peeled and roasted.

Orange Peels

Smyrna raisins

Candied Fruit

We keep them intact; they are not pressed and still contain all the essential oils.

Cultivated and dried under the Turkish sun, then hand-picked, with soft-peel grains that give the best taste and softness to the dough.

It’s real, actual fruit that acquires extraordinary softness and taste through six months of aging.

Manitoba flour

Has a more complete taste and is rich in proteins compared to regular flour which is ideal for strengthening the sourdough starter

Butter & Extra Virgin Olive Oil

Basic ingredients of pastry, also have to be of the best quality.

Organic Nuts

They are not just kernels. They are originally refined, whole nuts, carefully peeled and roasted.

Orange Peels

We keep them intact; they are not pressed and still contain all the essential oils.

Smyrna raisins

Cultivated and dried under the Turkish sun, then hand-picked, with soft-peel grains that give the best taste and softness to the dough.

Candied Fruit

It’s real, actual fruit that acquires extraordinary softness and taste through six months of aging.

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