Birrificio Italiano: ‘I Produce What I Like’
Agostino Arioli Agostino Arioli, a pioneer in the production of craft beer in Italy, is the owner and founder of the Birrificio Italiano at Limido Comasco (in the province of
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Bonfissuto, a golden Panettone
A sourdough Panettone, with icing containing dark chocolate, pieces of Cioccolato di Modica, alimentary 18-carat gold leaves on its surface, and a cream consisting of selected Sicilian pistachios. It is
Pedrazzoli, Made in Italy and organic
‘If raw material is not optimal, it is impossible to get a perfect product, just as we want it’. This is the winning thought expressed by the holders of the
Di Stefano Dolciaria, the Sicilian Panettone
The old time recipes and natural, carefully chosen raw materials are just the source of inspiration for Di Stefano Dolciaria. This confectionery was born in 1986 at Raffadali, in the
Albertengo, Panettone from Piedmont
Traditional, with Moscato wine, with chocolate, with apricot, with coffee: there is plenty to choose from as for the artisan Panettone produced by Albertengo. This company has been present in
Pepe Mastro Dolciere: a slice of Campania
«Research is the best stimulus which induces a company to remain at the forefront, offering compelling and innovative products». This is the thought expressed by Alfonso Pepe, the owner, alongside
Scarpato, Panettone since 1888
Scarpato boasts a more than 125 year old history. It has produced Panettone, Pandoro, and sweets for special occasions for a niche market since 1888. No less than 3 days
Fiasconaro, the sweet side of Sicily
Traditional, with almonds, with coffee and chocolate cream, with nuts, with berries, pears and chocolate… and many more types of Panettone are produced by Fiasconaro. This ‘made in Sicily’ company
Vergani, the original Panettone of Milan
Milan is the town where Panettone originated, and just here, 70 years ago, the history of Vergani began. Beginning from the 50s, this confectionery became an artisan workshop specialized in
Dolciaria Loison: the artists of Panettone
‘When a real culinary work is uniquely witnessed in reality… then it becomes a masterpiece.’ This is the philosophy on which Dario Loison and his wife Sonia Pilla base their
