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Back to the Origins: The Rising Trend of Low-Sugar Pastry Making
26 Novembre 2025
In recent years, the pastry world has experienced a quiet but powerful transformation: a movement toward reducing sugar and rediscovering the authentic flavors that defined...
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The Ancient Value of Salt — and Why It Still Matters in Modern Pastry
26 Novembre 2025
Salt is one of the simplest ingredients in the world, yet its history is anything but ordinary. Long before it became a staple in every...
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Éclairs and Bignè: A Round-Trip Journey Between Italy and France
26 Novembre 2025
The history of the éclair—one of today’s most iconic pastries—has roots much closer to home than many people imagine. Before becoming a symbol of refined...
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Pasta di Mandorle: A Sicilian Icon Rediscovered at Via del Dolce
26 Novembre 2025
Among Italy’s most cherished pastries, Pasta di Mandorle (Almond Sweets) stands in a league of its own a small, fragrant bite that carries centuries of...
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The Living Heart of Panettone: Tradition, Microbial Ecology, and the Science Behind a Perfect Starter
26 Novembre 2025
Sourdough has accompanied human civilization since ancient Egypt, where early bakers first noticed the transformative power of wild fermentation. Its recent global revival—especially during the...
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Rum Babà: A Sweet Symbol of Celebration From Europe to Naples, and Now to Via del Dolce
28 Novembre 2025
The rum babà, today a beloved icon of Neapolitan pastry, has a story that stretches far beyond the streets of Naples. Surprisingly, its journey begins...
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