Panettone
Born from a long rising 36 ore, but last only a few minutes in the company.
His leavened, free of dyes and preservatives, arise from yeast obtained from the natural fermentation of flour and water. The choice of raw materials of excellence, combined with a long leavening 36 ore, donate its products not only softness, flavor and fragrance, but give it a high digestibility, making them unique.
You are born a craftsman
Second place in the world: the Art of Chocolate Panettone by Pasquale Marigliano
Saturday 9 The final of the Chocolate Panettone World Cup was held in November, the prestigious international competition that rewards the best pastry chefs in the world. We are thrilled to announce that the chocolate panettone brought Maestro Pasquale Marigliano to the podium, taking second place!
A great satisfaction that rewards the constant search for quality and the ability to excite through authentic taste. Thanks to those who support us every day and make this journey special!
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The Riggiola
Packaging pcs. 16 + 1 / Weight: 425g
Cofanetto Luxury
The package contains 4 products.
truffles
Awards Gambero Rosso, 2015
the pods
Packs of: 4, 12, 18, 36.
History
PASQUALE MARIGLIANO AND ITS PHILOSOPHY OF TASTE
You watch him work and discover that ingredient which then so much mysterious secret is not because his dedication, that characterizes every creation, It is visible to anyone who is next, even for a short. And if Truffaut was convinced that in six years we already know who we are, phrase was never more apt to Pasquale Marigliano, that since, extra small, He discovered his talent for Pâtisserie no longer has ceased to pursue his dream.
In the area of its confectioneries, mature talent, passion and begins the path of knowledge of the area. A path made of sacrifices, brave decisions, determination and conviction. There comes so, almost naturally, The decision to leave the country in his pocket his ambitions and that thirst to learn that you can not drive it to Paris, taste Mecca for anyone who decides to take this art.
The places of taste
December 2016: the turning point ... Pasquale Marigliano opens in Nola, a show room of 400 square meters from where free rein to his creativity through a breakfast worked strictly with butter, passing through the savory pastries without forgetting its Italian-French delicacies and chocolate. With the title "Confectioner of the Year 2016/2017" - Lifetime Achievement Award, assigned dall'AMPI, It is consecrated his commitment and constant efforts in the search for a genuine pastry with a modern twist.
To act as a side dish, the conviction that the current idea of pastry, especially that Neapolitan can and must change along with it, ideas, tastes and habits. And if that means giving up please everyone, But fully demonstrates the passion that is not willing to compromise, and that for this, He has already won many admirers abroad as Spain and Russia.
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