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Artisanal specialties from the Tuscan tradition: creative pastries, cantucci, panforte, and high‑level professional pastry consulting.

CANTUCCI ALLE MANDORLE

In the 16th century, cantucci were an everyday food for farming families. With the sugar boom of the time, bakers prepared sweet bread loaves for wealthy clients, while the trimmed ends — nicknamed cantuccini — were destined for rural and working‑class households. Thanks to the intuition of Catherine de’ Medici, a passionate connoisseur of gastronomy, the recipe was enriched with peeled almonds and soon became known throughout Europe.

BISCOTTO CACAO MONORIGINE

The sinuous Salted Caramel, made with Fleur de Sel, is sweet with a pleasant savory note. Crisp nuggets of salted caramel enclosed in the biscuit create a harmonious contrast between sweetness and saltiness. After mixing, the dough is shaped strictly by hand, following a standardized artisanal method that preserves the organoleptic qualities of the ingredients. Each piece is cut by hand with a clean, precise stroke to achieve the perfect rounded shape.

PANETTONE CLASSICO

His Majesty the Panettone — the undisputed King of great leavened cakes — is crafted through a three‑stage process lasting a total of 72 hours. Its complex preparation includes four controlled‑temperature leavenings and two separate doughs. The interior features an airy, open crumb studded with precious cubes of candied Staccia orange peel and Sei Corone raisins, the perfect companions to the aromatic notes of butter and Madagascar Bourbon vanilla. Tradition and innovation come together to create the Classic Panettone, where the King of Leavened Cakes reveals his greatest virtues: balance of flavors and harmony of aromas.

logo Gabriele rocchi

Artisanal specialties from the Tuscan tradition: creative pastries, cantucci, panforte, and high‑level professional pastry consulting.

CANTUCCI ALLE MANDORLE

In the 16th century, cantucci were an everyday food for farming families. With the sugar boom of the time, bakers prepared sweet bread loaves for wealthy clients, while the trimmed ends — nicknamed cantuccini — were destined for rural and working‑class households. Thanks to the intuition of Catherine de’ Medici, a passionate connoisseur of gastronomy, the recipe was enriched with peeled almonds and soon became known throughout Europe.

BISCOTTO CACAO MONORIGINE

The sinuous Salted Caramel, made with Fleur de Sel, is sweet with a pleasant savory note. Crisp nuggets of salted caramel enclosed in the biscuit create a harmonious contrast between sweetness and saltiness. After mixing, the dough is shaped strictly by hand, following a standardized artisanal method that preserves the organoleptic qualities of the ingredients. Each piece is cut by hand with a clean, precise stroke to achieve the perfect rounded shape.

PANETTONE CLASSICO

His Majesty the Panettone — the undisputed King of great leavened cakes — is crafted through a three‑stage process lasting a total of 72 hours. Its complex preparation includes four controlled‑temperature leavenings and two separate doughs. The interior features an airy, open crumb studded with precious cubes of candied Staccia orange peel and Sei Corone raisins, the perfect companions to the aromatic notes of butter and Madagascar Bourbon vanilla. Tradition and innovation come together to create the Classic Panettone, where the King of Leavened Cakes reveals his greatest virtues: balance of flavors and harmony of aromas.