Paolo’s antique recipes have been handed down from his grandmother, and some date back as far as 1780 for the panforte and 1800 for their incredible cantucci. Paolo’s goal is to create unique flavours from mixing classic ingredients such as flour, eggs, sugar and butter with other particular ingredients.

Incredible are his Christmas panettone and pandoro, Easter colombe made with Amedei chocolate chips (the best in Italy), the Schiacciata di Nonna Rina (a soft cake ideal for breakfast) and the fantastic Mantovana.

Then there are the cookies, biscuits and incredible crostate (tarts) made with fresh ricotta cheese, figs, oranges, and chocolate...and the speciality of Paolo are his Cantucci in which you can taste the fragrance of antique flavours.