Pasticceria Fraccaro – Gianduia Easter Dove – Tissue Line – Artisan Easter Dove – Fraccaro Spumadoro – Avvenice

Pasticceria Fraccaro – Fraccaro Spumadoro – The Art of Home Baking Since 1932

In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).

Gianduia Easter Dove – Tissue Line – Artisan Easter Dove

Dough with small alveolatures, but extremely soft meets the intense and engaging taste of gianduia cream. This sweet temptation is filled with plenty of gianduia cream in several points of the dough rich in butter and icing with white chocolate covered with crisp scagliette of pure dark chocolate.