Passion for the art of confectionery and the continuous search for
improvement led Castellucchios to enrich their production of sweets,
reinventing and rediscovering the taste of their local confectionery tradition.
The intense and genuine flavor of the almonds, finely ground through a
careful and crafted process, distinguish the dough of Ossetti (Little bones).
These cookies, with their soul of sugar and egg whites, become a timeless
indulgence for those fond of tradition. And the list goes on: Roselline (Little
roses), tantalizing pastries with a soft heart covered with almonds and
raisins;
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| Roselline |
Torta di noci (Walnut pie), crunchy, sweet and sublime, beautiful from the outside, sinfully good in the inside.
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| Torta di noci |
Simple as tradition wants them to be,
Baci del Palio (Palio’s kisses) with their rich chocolate and hazelnut filling
are a must in Castellucchios’ collection.
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| Baci del Palio |
And then Linguette (Little tongues),
vanilla butter cookies, delicious to savour with ice cream, and Bussolanini,
mouthwatering breakfast biscuits with a sparkling sugar glaze. Another
workhorse in Castellucchio’s confectionery laboratory is Pan d’Isola (Isola
bread), a marzipan cake to be enjoyed in small bites.
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| Torta Cremona |
Finally, Torta Cremona (Cremona cake), where the
secret lies in the contrast between the soft spongy interior and the jam glaze
that covers it, is always hand decorated.
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| Torta al Limone |
This love of food creates a challenge between the Castellucchio
brothers; nine fine bakery products and millions of hungry Italians, none of
whom settle for anything but the best!
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| Crostata nocciole e mou |
