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A four-hectare farm in the Cilento hills supplies most of what this artisan pastry shop turns into chocolate. The team grows their own ingredients, then sources obsessively for the rest, blending cacao into pralines perfumed with mountain oregano or wild violets steeped in cream. The panettone ferments in three stages and lands fragrant and barely sweet. Ranked among Italy's top praline makers by 50 Top Italy, which also named it Pastry Shop of the Year.
The awards strongest first
- 50 Top Italy 2026 · Pastry Shop of the Year
- 50 Top Italy #3 · The Best Pralines
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Panettone
“Il Panettone, realizzato attraverso tre momenti di lievitazione, ha una personalità unica, ben dosato negli zuccheri e molto aromatico, umido e profumato.”
50 Top Italy
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