Guardians of taste
Tradition and passion. Stories of families who for generations have been as one with their restaurants, cafés, and hotels. Stories that have often led to unique, incomparable products and recipes, created by their intelligence, expertise, taste, and imagination. Preserved by the same lineage and handed down intact.
The story of the Locali Storici d’Italia can also be narrated through these recipes, through the desserts, the dishes, and the drinks they have created in the past and which have given them lasting fame.
These historic products and dishes, which are known and appreciated around the world, are now part of the cultural heritage of Italy.
Adri Cake
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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 often graces wedding receptions: sponge ...
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Stratta Sweets
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These 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 colours then b...
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Giandujotti just as they were in 1867
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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 of Turin. The ...
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Torta Paradiso
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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 ...
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Tenerelli and the Museum
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Nicola Mucci was aged just fifteen when he made his first confectionery for his father’s shop. It was 1894, and he had been working as an apprentice for just a few months at Caflish, the elegant Swiss chocolate shop in Naples. Back home, he immediately tried out his new art and, after five years a...
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Amaretti di Voltaggio
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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 nineteenth century by Attilio Cavo in a littl...
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Acqua di cedro
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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 sugar is added. The product is clear and sweet with a p...
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Tagliatella
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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 in and around Bassano del Grappa, Na...
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Historic grappa
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Grappa is a product that has existed probably as long as grapes. After winemaking, no by- products were left unused. The stems, vines stalks and pressed grapes were cooked and distilled to make what became known as grappa, probably taking its name form “graspa” which means bunch ...
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Varchiglia alla Monacale
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The Varchiglia was created back in 1300 by the Discalceate Carmelites, who were great sweet-makers and who then had their convent in Cosenza. Varchiglia originally consisted of a soft inner paste made using simple, natural ingredients such as almonds and sugar, wrapped in a soft casing of short past...
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All smiles in Chiavari
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Created and patented by the Gran Caffè Defilla in Chiavari in 1960, the tradition and deliciousness of “Sorrisi di Chiavari” have made them some of the most sought-after Ligurian Riviera specialities. Just describing these “smiles” makes the mouth water: pralines of Gianduia paste aromatise...
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Certosino or Panspeziale
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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, ...
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