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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.

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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.”