The historic pastry shop draws its origins from a typical village shop, founded in the late 19th century, which over time has specialized in pastry production, with recipes handed down between generations.
It is currently run by Lucia and Giovanni, a pair of brothers representing the fourth generation.
Alongside the over-the-counter production of sweets and fresh pasta, it maintains some traditional recipes such as “Pefanini”, Epiphany biscuits with a slight honey flavor; “Formentini”, more rustic biscuits that owe their name to the presence in the recipe of corn flour, called “formentone”; and the “Farrini”, an original and tasty recipe with spelled flour and chocolate chips.
A special note deserve the “Mandolata”, a specialty of the city of Castelnuovo di Garfagnana, which is traditionally prepared for the feast of Saint Lucia. Made with chestnut honey and walnuts, it sees a particular preparation where the honey, after being boiled, is pulled by hand until it reaches a magnificent golden blond color and the “Pasimata”, Easter bread, with raisins flavored in raisin wine and seeds of anise which requires three leavenings for its realization.
The artisanal panettone and pandoro are also quite popular.