Mauro Morandin grew up breathing in the fragrance of his father Rolando's bakery, and has become an international maestro of patisserie, preserving the artisan spirit while developing a modern, innovative flavour. He uses the best ingredients to make fresh and dry pastries, chocolate, sugared almonds, and typical Valle d'Aosta sweets like torcetti, tegole and panciucco, popular in Europe and Asia alike. Worth trying are the fragrant colomba and delicious panettone, also in savoury versions like olive, made for the festivities.
