Features Overview
Our most celebrated specialties share a single secret: perfect balance and composition in every ingredient. Every element is carefully selected for quality, combined with meticulous handcraft and attention to detail. Our recipes, handed down through three generations, honor the timeless techniques and craftsmanship of Tuscan pastry, ensuring every creation is a true masterpiece.
Photo & Graphic Credits: Nico Lopez Bruchi
Millefoglie
Our famous Millefoglie cake is a true showstopper — crisp, delicate, and perfectly balanced. At weddings, Giancarlo brings it to life right before your eyes, crafting a stunning, melt-in-your-mouth masterpiece that’s as beautiful as it is delicious.
Cantuccini
This traditional Tuscan pastry, with roots dating back to the Medieval ages, is the perfect companion to the local sweet wine, Vin Santo. Handcrafted from a recipe passed down through three generations, it offers a perfect balance of flavors that captures the rich, delicious taste of history.
Cavallucci
The Cavallucci is an authentic Tuscan biscuit with origins dating back to the Etruscan era. Designed to be long-lasting — as food needed to be in those times — it grew even more popular during the Medieval ages. Our version comes from the secret recipe of Terzilio Giovannini, preserving the rich flavors and history of Tuscany in every bite.
Frittelle
Frittelle is a Venetian pastry with roots tracing back to the Roman period, recognized as one of the oldest Venetian culinary traditions (1300s). Our three-generation-old family recipe, handed down from Valeria Giovannini, infuses Tuscany’s signature style into this historic treat. Traditionally enjoyed during Italy’s carnival season in February and March, Frittelle brings a taste of history to every bite.
Torta di Cecco
This traditional Tuscan Christmas cake, originating in the Medieval ages, is a festive delight. Similar to gingerbread but more delicate in flavor, it captures the warmth and tradition of a Tuscan holiday in every bite.