Pastry making at a high level. Very high. It is a pleasure to see customers competing for the delicacies produced by the hands of the owners of this village bakery. It should be considered a culinary tourist destination in itself. Variants are discovered to traditional recipes and tastes to be created. Personally, I love croissants mixed with gianduia, cake with dark flour, almonds and berries, crunchy biscuits, revisited Maritozzi, lactose-free pizzas and biscuits. Great professionalism
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