Perhaps it was the ability to know how to fly, as well as on the beloved Piper, even with the imagination that suggested Renzo Tosi to rework the classic panettone to obtain a new dessert, using only the mother yeast and candied pineapple, apricot and orange, cut by hand into large pieces.
So was born, in 1965, the legendary Focaccia of Pasticceria Tosi, large leavened product soaked in maraschino, which at Easter becomes as if by magic a characteristic Dove, emblem of an artisan tradition and authenticity that are handed down from generation to generation.
Even today that the helm is in the hands of Michela and Lorenza, the two daughters of the founder, the harmonious mix of this typical holiday specialty is the same as always: dipped in maraschino and embellished with apricots, pineapple and candied orange bark, the soft dough is enhanced in contrast with the crunchiness of the sugar grains, to give life to a gastronomic masterpiece that can be kept for up to 90 days from packaging.
Stay updated on the news of Salsomaggiore and Tabiano Terme.
Do you have any questions? Do not hesitate to write us for any questions or email@example.com