Over 50 Years
of Love for Good Things

Nothing drives you to become a pastry chef other than passion.

The Giamberlano in your home!

We couldn’t miss the opportunity to send our products far and fast.

Last news from Giamberlano

There is always something new happening that we want to tell you about

Pastry

Stepping into a pastry workshop transports you to another creative dimension.
We research and adapt our methods to the pace of the times.

Large Leavened Cakes

An endlessly beautiful story. A fairy tale starring simple, natural ingredients.

Made with
Love Since 1971

He claims to be a “janitor” of pastry-making, who has
found continuous evolution in his hands.
A master of leavened dough in every sense, he has found his true place among saccharomycetes and panettones.
Don’t ask him what he likes to do, because he’ll tell you that, in reality, he’s a singer.
Perhaps that’s why his panettones are so good?

Valter
Tagliazucchi

Being a pastry chef is a three-dimensional job. A full and challenging life experience. You become a pastry chef, but once you start, you never stop.
“I do this job because I love it. I see harmony in the transformation of ingredients, like colors on a canvas.”

The Team

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Valter

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Stella

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Patrizia

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Nicola

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Donatella

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Giusy

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Peter

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Sabrina

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Chiara

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Alessandro

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Giorgia

Valter
Tagliazucchi

This job consumes you — body, soul, and mind.
How many nights have I gone without sleep?
Many, countless.
How many times have I given my all?
Always.
My artisan’s heart always smiles with me.

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