The Italian wafer that, thanks to a courageous family, conquered the world

Every morning for over 70 years, Giulio has woken up at the same time and driven straight to the factory founded by his father, Attilio. He stops in front of the gate and, for a moment, inhales the air, which on certain days still smells of sugar and chocolate. Then, at the remarkable age of 95, he heads straight to the production line where he checks, monitors, and makes suggestions. This is the daily ritual with which the founder of one of Italy’s most important artisanal factories begins his day. The factory belongs to the Babbi family, a dynasty of artisans who have shaped the history of Italian pastry-making.

Nonno Attilio's Intuition

In Bertinoro, on the first hills of Romagna, there lies a 22,000-square-metre factory with 13,500 square metres dedicated to production, two lines for pistachio refinement, six production departments, and 8,500 square metres of logistics for raw materials and finished products. Over 200 internal collaborators, 180 external collaborators, and two flagship products—the waferini and viennesi—have become symbols of Italian confectionery worldwide.
The company, which began in the 1950s as a producer of ice cream cones, thanks to the foresight of its founder Attilio, sought to adapt to the changing seasons. No longer just ice cream cones but high-quality products designed for a completely new winter creation.

Thus, the wafer was born. Layered with vanilla cream, it quickly gained fans, first in Italy and then abroad. That small, indulgent cube, after a long period of refinement, began to make a name for itself. Unsatisfied, Attilio decided to go further, covering the wafer in a delicate coating of chocolate, making it even more irresistible. The product was an instant success, becoming a benchmark in the Italian confectionery industry. It took a lot of study and many trials to achieve the perfect crunchiness, the ideal cream ratio, and the optimal thickness.

Today's Production: Waferini and Viennesi

The story of Babbi wafers is also the story of a family that, now in its fourth generation, has chosen to carry forward the tradition while adapting to the times. With chocolate, pistachio, cream, and coffee, the wafer now travels the globe. Available in over 70 countries, it has captured the hearts of many Europeans and has even reached Japan, a country with a growing number of enthusiasts. International distribution, monobrand cafés, and a single product—the wafer—that has delighted countless fans of this special biscuit.

The recipe for the waferini and viennesi—both for the wafers and the filling—remains the same one created by Nonno Attilio in 1958. Of course, over the years, production technology and machinery have evolved, and the recipe has been adjusted accordingly, but without altering its essence. Sons and grandchildren have inherited the knowledge (and the flavour) of Attilio and his son Giulio, and today they honour it, firmly rooted in tradition while keeping their hands and eyes on the future.

They never forget the words of those who came before:
"My wafers are the result of constant research, continuous experimentation, and serious dedication, which have transformed noble ingredients into unique specialties. Only by aiming for quality can perfection be achieved." – Attilio Babbi