A family story filled with the aromas of freshly baked goods and tales of travel, beginning in Tuscany in 1932 with Mario Vannini, affectionately known as Vannino. Today, the bakery continues to craft sweet and savory specialties, from cantucci and ricciarelli to handmade crackers.

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Since 1922, Bonfante has preserved one of Piedmont's most beloved confectionery traditions: Nocciolini di Chivasso. Tiny, featherlight, and irresistibly crisp, these delicate treats are made with just three ingredients: PGI Piedmont hazelnuts, sugar, and egg whites.

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In Florence, pastry-making takes on a contemporary twist. Leavened baked goods, cookies, granola, and the iconic "Ovo di frolla" are the result of continuous exploration, combining hands-on craftsmanship, a deep understanding of ingredients, and an almost tailor-made approach to textures, aromas, and flavors.

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A historic Genoese confectionery house that has passed down the arts of candying, confectionery, and chocolate-making since 1780, creating pralines and other refined specialties. Every creation tells a story of craftsmanship, culture, and beauty.

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In the heart of Calabria, this family business has been keeping the art of traditional pastry-making alive for over forty years. Its signature specialty is torrone, Italian nougat made with carefully selected almonds, including the prized Avola variety

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