Pastries & Bakeries

Site for the historical pastry shop born in Siena. The pastry shop is specialized in the production of local traditional sweets, such as panforte and ricciarelli. The site includes the history of the family business, as well as details on the shop and press releases.

Our best product is the manina (a special bread made from soft wheat flour, water, lard, salt, raising agent, E472E). The same ingredients are used for small and large crocette, baffi tagliati, mantovane, baffi lucidi, pagnottine and pagnotte. We produce wholewheat bread of various shapes and sizes (whole soft wheat flour, water, lard, salt, raising agent and E472E). Special fat free breads such as ciabatte, ciabattine, puffed francese, small stuffed francesini, filoni, filoncini, French loafs, spighe, homemade pagnotte (soft wheat flour, water, salt and raising agent). Special unsalted bread with and without fats. Oil loaf, pane tartaruga with oat and maze. Bread with mixed cereals. Soya bread. Durum wheat semolina loafs. Classic or pizza stuffed with vegetables, rustica (ham and mushrooms covered in puff pastry), gnocco ingrassato, extra-virgin oil genovese seasoned with olives, ham, sausages, bacon, onion, tomatoes, milk cream, cracklings, soft stria and schiaccia or tiny stria (animal fat free). We produce sweets and cakes.

The Locali Storici d’Italia Guide, which is published by the Associazione Locali Storici d’Italia and is now in its thirty-first edition, presents more than two hundred of the oldest and most prestigious hotels, restaurants, trattorias, pastry-shops, confectioners’ and grappa stores, all of which have made the history of Italy through their patrons and the events they have hosted.

Sicilian pastry shop in Palermo.

Typical Milan pastry shop.

Products made by hand according to traditional recipes.

Pernigotti boasts a wide variety of products: from Gianduiotti – in traditional, dark chocolate, almond, and sugar free versions – to nougats, to pepitas: tidbits of soft Gianduia with a whole-hazelnut centre.