[vc_row][vc_column][vc_column_text]The Torta Paradiso first came into existence in Enrico Vigoni’s pastry shop in the late nineteenth century. The story goes that Vigoni experimented long and hard before finding the recipe and, when an aristocratic lady tasted it, she instinctively exclaimed: “This cake is paradise!” Whether or...
[vc_row][vc_column][vc_column_text]The almonds are Italian, exclusively from the Bari area, and the paste is stone-milled. The shape is created by hand, and so is the moulding on the baking tin and the sweet-style banding. The taste is a symphony of sweet almond. First created in the late...
[vc_row][vc_column][vc_column_text]Acqua di Cedro by Nardini Distillery in Bassano del Grappa is a liqueur that is older than its famous cousin Limoncello. Cedro, or Citron is a fruit that thrives in the microclimate of Lake Garda. The thick peel is used to make an infusion and...
[vc_row][vc_column][vc_column_text]Tagliatella by Nardini Distillery in Bassano del Grappa is a drink that was born of humble origins but has become a best seller. Nardini’s Tagliatella has a curious history. Back in the period after the first and second world wars where many battles were fought...
[vc_row][vc_column][vc_column_text]Together with its universally renowned tortellini, which it has been making ever since 1880 and presenting in period-style boxes, each with its own “instructions for use”, the Pasticcerie Paolo Atti & Figli in Bologna also make another historic Bolognese delicacy: Certosino, or Panspeziale, a traditional...