50 and more.

The classics of traditional Italian patisserie – cassata cannoli, sacher, babà, bignè. And then new combinations of tastes, ingredients and geometries.

Creating new ones is like a game, every creation a new adventure to give to yourself and to share. For who tastes them… small pleasures waiting to be discovered at any moment!

Almonds, sugar, egg-white and French ganache.

These are the basics. The secret?

The intensity and texture of the ganache harmonising with the crisp softness of the crust which make these little coloured jewels a ‘rainbow of good humour’.

Delicate, refined … temptation!