About PASTICCERIA CAV. VICENZI DAL 1955

It all starts here, from this land with unmistakable lights and colors, inhabited by people rich in passion and a desire to dream, but above all from an ancient and exclusive recipe. Tradition tells us that it was in Mombaruzzo, back in the 1700s, that the amaretto originated, a pastry made from sugar, sweet and bitter almonds, and egg white. The master bakers prepared this dessert, golden in appearance and soft to the touch, the "duss en poc meiret" (from these Piedmontese words the name "Amaretto"), for the local lords who would gift it, on important occasions, to their guests, friends, and relatives. In 1955, in this somewhat magical place in the province of Asti, Franco Vicenzi followed his dream and started the production activity in a small workshop of a few square meters. Years have passed, generations have succeeded one another, and the small pastry shop has today become a company in step with the times that has never lost sight of the values passed down by the founder. Today, as then, we produce our amaretti artisanally, with top-quality ingredients and in accordance with the 18th-century recipe that made them famous in Italy and abroad. The result is a range of products rich in many flavors to discover, capable of satisfying even the most demanding consumer. Soft Amaretti with an inimitable taste, small masterpieces of Piedmontese pastry made special by our ingredients.Read their story