Sweet Pastry

In its wide and refined range of creations, Flamigni offers the classics of haute patisserie in both authentic and revisited recipes, to make them more delicious and original.
The unmistakable fluffiness and crunchiness of Pasticceria Flamigni is born from the use of fine raw materials and artisanal recipes, cared for in detail by the expert hands of our master pastry chefs.

Shortbread Biscuits

Little treasures of crunch and goodness, an explosion of sweetness that melts in your mouth with every bite.

Italian Traditional Biscuits

A journey through time and flavor, a delicious stop in culinary culture that embraces hearts and palates with their authenticity and unique fragrances.

Cakes

Each slice of cake is a poem of sweetness, a melody of flavors that delights the palate, turning every moment into a special occasion to be celebrated with gusto.

Marrons Glacès

Little sugary gems, an explosion of autumn flavor that captures the magic of chestnuts and turns it into a sweet, irresistible treat.

Since 1930 Flamigni has been signing an inimitable collection of goodness.

Our ingredients

all high quality, strictly natural

It is produced by separating cream from milk by centrifugation, like all high-quality butters, and is characterized by a higher melting point, around 33°. This is why Flamigni's leavened pastries are at their best when consumed warm.

Butter

Vanilla is made from berries from the Mananara reserve in Madagascar (Slow Food® presidium).

Vanilla

Of the eggs, laid in Italian farms, only the yolks are used. Candied fruits come from Calabria: orange peels from thick-skinned Navel oranges grown in Sibari; citrons from Diamante. Both never see sulfur dioxide and are candied by osmosis (twelve days in the tank).

Eggs

The pastry cream used for the filling is made from fresh eggs from Italian farms, while Flamigni uses only the highest quality pure chocolate for the panettone topping.

Cream or Chocolate

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