[vc_row][vc_column][vc_column_text] In 1959, when her family took over Stratta, Adriana Monzeglio started looking after the shop, while her sisters took charge of the banqueting. It is to her exquisite taste that we owe this refined, most delicate of cakes, which has been adored for decades. It...
[vc_row][vc_column][vc_column_text]e are probably the world’s only soft-centred sweets still entirely made by hand. The original recipe dates from 1836 and the process involves thirteen carefully monitored steps, at the end of which the sweets are wrapped, using a semi-automatic machine made in 1933. Their pastel...
[vc_row][vc_column][vc_column_text]Soft and delicate on the palate, Giandujotti by Stratta are an exquisite combination of select raw materials and meticulous preparation. Just as they were in 1867, when the "Giandujotto" was first created for the local carnival, taking its name from the "Gianduja", the stock character...
[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...