Specialty Baked Goods

The art of confectionery in its highest form.

Our Piaceri Italiani Specialty Baked Goods bring the joy of conviviality, hospitality, and family Sundays to your table, made even more special by the creativity of the typical regional recipes perfected over the years.

The origins of flavour

Our Specialty Baked Goods come from ancient experience blended with new creativity in order to astonish you with timeless traditional flavours.

The origin of these delicious flavours are just a few simple ingredients selected following the principles of genuineness and authenticity in order to reach an unparalleled level of quality and sophisticated excellence.

High-quality raw ingredients and the right balance between past and present are interpreted with meticulous care, constantly aiming for improvement.

Piaceri Italiani Specialty Baked Goods: truly special

We put our trust in a state-of-the-art production process refined by phases involving artisan processing so that the high quality of the production chain is always accompanied by the unmistakable fragrance of freshly-baked pastries.

Sustainability and respect for the environment are at the foundation of the entire production process, guaranteed by an all-encompassing commitment that makes our Piaceri Italiani Specialty Baked Goods even more special.

One specialty leads to another

Piaceri Italiani really has thought of everyone, offering a wide selection of Specialty Baked Goods from the Italian pastry tradition. Choose your favourite specialty: the Amaretti di Sassello, with their soft centre and characteristic, delicately bitter flavour; the fluffy Savoiardoni di Sardegna, perfect dipped in milk or tea or used in the preparation of desserts such as tiramisu and trifle; the fragrant hazelnut Baci di Dama, ideal to pair with coffee or enjoy with a liqueur; the almond Cantucci Toscani IGP, excellent on their own or dipped in fortified wine, tea or coffee; and finally, our Torta Sbrisolona, rich and crumbly, ready to serve as it is or to enjoy with zabaglione or soaked in grappa or fortified wine.