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BEST SELLER
If they are bestsellers, there must be a reason, right? Start your journey inside the Giamberlano with them!
Valter Tagliazucchi
LOVE AND WORK
Being a pastry chef is a three-dimensional job. A full and challenging life experience. Pastry chef, you become, but once you start, you never stop.
HANDMADE,
WITH LOVE,
SINCE 1971
BUT DON'T CALL HIM A MASTER.
He claims to be a ‘caretaker’ of pastry making, which has found continuous evolution in his hands. Great, in every sense of the word, he has found his dimension among saccharomyces and panettone.
Don’t ask him what he likes to do, because he will answer that he is a singer. Is that perhaps why his panettone is so good?
Does he leaven them in time to the music?
Secrets should not be revealed, of course, but if you enter his laboratory, you will certainly be greeted by good music.
Mission
A TRUE MISSION
From the first step in the laboratory, from the first machine started up, with the first gesture made, until today, we have never lost sight of our goal: to excite the eyes, palate and soul!
Vision
OUR VISION
To go far with one’s own hands, continue along the road of quality and reach places in the confectionery industry where one can create without limits.
PASSION
ALL OUR PASSION
Nothing else drives you to be a pastry chef but passion.
The expression of happiness on people’s faces when they taste our pastries.
“If I am where I am today, it is only thanks to those who appreciate my products, recognising not only the taste, but the care and work behind a handcrafted product. I can only say thanks to those who, with a glance illuminated by a pleasant taste, told me, even without speaking, that I was on the right track.”
STAFF
ABOUT US
We are a pastry shop made of great people and good raw materials.
It is a symbiosis in which you do not assemble: BUT CREATE!
If you can do what you like, you give quality to the rest of your life.
PASTRY SHOP
BETTER A DAY AS BUTTER THAN A HUNDRED AS MARGARINE
We transform matter into ingredients; recipes into sweets to tell. The spoon dips, and, with that gesture, a new love story begins.
NEWS
THE LATEST NEWS FROM THE GIAMBERLANO
There is always something new happening at the Giamberlano:
SHINY CHRISTMAS IN SAN FRANCESCO
On Saturday, December 16th, 2023, the city of Modena will be adorned with lights and sweetness thanks to the event…
OUR PANETTONI
Christmas is a time of sharing, joy, and culinary traditions that awaken the senses and warm the heart. In our pastry…
FIRST OF ALL
Behind “First of all” there is a shared story, a common thread, a plot of emotions that come to life alongside you. It…
WORLD CONVENTION OF ARTISANAL PANETTONE
It was a great pleasure to take part in the First World Convention of artisanal Panettone with the Accademia dei…
IL PAESE DORME E SOGNA – SPAZIALE LIMITED EDITION 2022
Yesterday, we celebrated with a lot of friends the launch of the new edition of our tin in collaboration with Covili…
THE MOTHER YEAST MASTERS’ NIGHT
The Accademia dei Maestri del Lievito Madre e del Panettone Italiano is organising the week-long edition of THE MOTHER…
STREGHE DI VINO E DI VERSO
We are happy to announce that, on Thursday 23rd June, we'll be guests in the beautiful location of Villa Cialdini for…
Every day, all together, we look to the future.
And our journey starts with our products. Do you want to start with us?
CONTACTS
CONTACT US FOR INFORMATION
Pasticceria Il Giamberlano Srl
Via Rossini 14/16 Pavullo nel Frignano – 41026 Modena – Italy
Email: giamberlano@gmail.com
Telephone: 0536 20200
Vat number: 037660366
PASTRY SHOP HOURS
Monday: Closed
Tuesday-Saturday: 7.30am-1pm, 15.30pm-19pm
Sunday: 7.30am-1pm
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