The first historical mention written on peaches occurs when in 1861 at the Contrucci inn in Piazza del Duomo in Prato the innkeeper served this dessert during the feast for the unification of Italy, hence the name Pesche di Prato.
A dessert consisting of two brioche pastry half-spheres, stuffed with custard that binds the two halves, with the accentuated flavor of a spiced wet, alkermes, with vanilla nuances.
“The dessert has the crunchy chewing of the surface, desired by the caster sugar, pleasant,” moves the flavors on the palate, eventually leaving the aromatic touch of cinnamon. The result is a harmonious, soft dessert for lovers of tradition.
This concept is also valid in life, increasingly struggling with the shortcuts of easy consumerism and is of fundamental importance in the confectionery sector, where foods destined to celebrate rituals and pleasures of hospitality and tradition, must more than ever maintain taste over time. and authenticity.
Quality is not only a point of arrival for a noble mix of ingredients, but a way of thinking, of existing. In practice, it means choosing to work with the heart, sensitive and attentive to the well-being of men, creative and imaginative in satisfying desires. ”