When you combine the Tonde and Gentilli hazelnuts with the confectionery tradition. The classic cakes made according to the original recipe. One of the best examples: The Langarola, the most fragrant hazelnut cake in the world.
Breakfast is served:
Milk biscuits: Milk shortbread
Novara: no milk or butter
Anicini: no milk or butter
Savoiardi: Soft, without milk and butter
Lagacci: Toasted slices
A soft dough, expertly worked and left to rise to maintain its lightness, rested upside down to maintain its classic shape. Decorated only with sprinkles, it becomes becomes IL PAN DI ZUCCHERO (the "bread of sugar") for those who love simple yet decadent flavors. It also comes with small pockets of chocolate it turns into the PAN GIANDUJA or there's ROSETTE with a typical floral shape, which can also be embellished with soft Marron Glacé and takes the name of PAN DI MARRONI. The perfect dessert for the holiday season, but you can find it in our pastry shop all year round.