Pasticceria Scarpato

Pasticceria Scarpato has been baking in the province of Verona since 1888. At its heart is a living mother dough, fed every day for more than a century, and a rhythm that has never been rushed: up to seventy-two hours go into a panettone, from the first dough to the finished cake.

Panettone, pandoro, colomba and the Offella of Verona, the buttery leavened cake considered the ancestor of pandoro, are still shaped and finished by expert hands, with carefully chosen ingredients such as Sicilian lemons, Bronte pistachios and single-origin chocolate.

The result is a soft, fragrant crumb and a cake that is as much a gift as a dessert, presented in packaging worthy of a historic Italian pastry shop.