Having accumulated a wealth of experience in the baking
industry by working with the finest bakeries in Parma, the
Tosi family decided to establish Pasticceria Tosi in the
town of Salsomaggiore Terme in 1962.
From the outset, the new bakery specialised in the
production of traditional local pastries such as amarettini
and brutti ma buoni, rapidly expanding its portfolio to
include San Martino tarts, sbrisolona, plum cakes, sweet
cornbread, ladyfingers and sponge cakes. |
In 1965 came the creation of Focaccia di Tosi, one of
the bakery's flagship products. This speciality bread is
made from the very finest ingredients, and a great deal of
time is devoted to each stage in its production - the flour
is seasoned inside the Tosi facility, the fresh candied
fruit is prepared by hand and the ingredients used in the
production process are selected very carefully.
Moreover, no artificial preservatives or flavourings are
used. This dedication to quality has marked out Pasticceria |
Tosi since its inception, and the bakery's ever-increasing
attention-to-detail has led to the production of unique,
naturally-leavened sweet pastries that, over the years, have
come to be appreciated not just throughout Italy but even as
far afield as Japan and the United States.
Pasticceria Tosi has become a fixture of the Italian baking
industry, priding itself on its success in handing down
across the generations a real passion for making the very
best sweet pastries. |
