History

Located in Villa Bartolomea, Scarpato Srl was a small pastry now grown big, but not too big: we say that it has become a super pastry lab, because the production is still artisanal and the secrets of the pastry chefs have been kept and handed down without entrusting too much work to the machines, letting the hands and the experience work the raw materials... The property has now solid financial bases and reliable human resources that have allowed today's Scarpato to be counted among the excellencies of Made in Italy. Panettone, Pandoro, Offella and Colomba, today sold all over the world only in the best shops, have the taste, the scent and the softness of a pastry product because the leavening, the dough and the baking are monitored with care, patience and love. The "Mother yeast or sourdough" is the basic compound, always used, which constitutes the main secret of Scarpato. This mixture of 100% natural microorganism, together with new flour and water, is the main element that gives the products incomparable softness, digestibility and conservation. It is jealously guarded and regenerated daily 365 days a year, for over 100 years. Over the years, the imagination and creativity have enriched the range of products with the most delicious variants of chocolate, fruit, unique fillings and beautiful wrapping that embellish all the products. At this point You just have to try.....