EN
Bread is our life-long companion. Baking is our passion.
The Pizzorni family
The Pizzorni family
ABOUT US
The Pizzorni Bakery in Genoa specializes in bread, focaccia, cakes, pastries and delicatessen foods.
In addition to selling directly to our customers at Masone and Sestri, two towns in the Ligurian region, we also supply bars, restaurants and other retailers on a regular basis. Alongside our catering and delivery services, we have now ventured into the world of online sales.
The secret to our success is that we commit to strict guidelines to create wholesome products, using the highest quality ingredients available.
In addition to selling directly to our customers at Masone and Sestri, two towns in the Ligurian region, we also supply bars, restaurants and other retailers on a regular basis. Alongside our catering and delivery services, we have now ventured into the world of online sales.
The secret to our success is that we commit to strict guidelines to create wholesome products, using the highest quality ingredients available.
OUR PRODUCT RANGE
We bake a delicious variety of types of bread, sourdough bread, healthy ancient grain bread, Genoese focaccia, and the traditional hand-kneeded focaccia of Rossiglione, as made by uncle Pippo in the late 19h century.
We also make other classical Italian pastry poducts such as canestrelli (simple buttery shortbread), baci di dama (hazelnut shortbread sandwich cookie with chocolate), and "Giacomini," prepared following an age-old recipe from the valleys of the Cuneo area.
Fresh pastries and cakes for birthdays and ceremonies are also part of our product range.
The delicatessen section features our renowned meatloaf, along with various filled savoury pies like Swiss chard and artichoke pasqualina, not to mention our freshly-made pasta, particularly Genovese ravioli, pansotti, trofie, and classic and green taglierini.
We also make other classical Italian pastry poducts such as canestrelli (simple buttery shortbread), baci di dama (hazelnut shortbread sandwich cookie with chocolate), and "Giacomini," prepared following an age-old recipe from the valleys of the Cuneo area.
Fresh pastries and cakes for birthdays and ceremonies are also part of our product range.
The delicatessen section features our renowned meatloaf, along with various filled savoury pies like Swiss chard and artichoke pasqualina, not to mention our freshly-made pasta, particularly Genovese ravioli, pansotti, trofie, and classic and green taglierini.
Buy our products online
OUR INGREDIENTS
We believe that excellence derives first and foremost from the choice of ingredients we use, such as the Molino Mandelli flour, made from grains from Ovada and the surrounding area in southern Piedmont, free from artificial additives and unnecessary processing.
In all our recipes, we use only extra virgin olive oil and completely avoid animal lard to cater to a broader range of customers.
In all our recipes, we use only extra virgin olive oil and completely avoid animal lard to cater to a broader range of customers.
TEAM
Our employees Paola and Monica are known for their expertise and courtesy, always ready to listen to customers′ requests and offer useful advice.
Rita helps Martino in the production areas, especially in pastry and delicatessen. Her Russian salad is much appreciated and well-known locally.
Special attention is always given to tidiness and cleanliness of the premises, as well as full compliance with hygiene and health regulations.
Rita helps Martino in the production areas, especially in pastry and delicatessen. Her Russian salad is much appreciated and well-known locally.
Special attention is always given to tidiness and cleanliness of the premises, as well as full compliance with hygiene and health regulations.
OUR STORY
Flour is an integral part of my being...
I took over the business, completely transforming it, with a keen focus on the choice of ingredients, their origin, and above all, their quality.
After classical studies, I served in the Alpini corps during my military service. I then attended a cheese-making course at the Stanga Institute at Pandino, where, in addition to cheese-making techniques, I also learned about food microbiology. From there, I contributed to establishing the Cooperative Consortium′s dairy of the Genoa Valleys and worked as the production manager for fresh cheeses, aged cheeses, and yoghurt.
My curiosity in the food industry grew, and I began attending numerous courses in cooking, baking and pastry-making.
In 2014, I graduated as a sommelier with AIS in Alessandria, later becoming a cheese taster with ONAF in Genoa.
However, my real passion can be traced back to my family′s history: my ancestors were the first bakers at Rossiglione, starting way back in 1875.
I often like to remember an old baker′s saying that tells how flour enters your bloodstream and somehow becomes part of your being.
Martino Pizzorni
After classical studies, I served in the Alpini corps during my military service. I then attended a cheese-making course at the Stanga Institute at Pandino, where, in addition to cheese-making techniques, I also learned about food microbiology. From there, I contributed to establishing the Cooperative Consortium′s dairy of the Genoa Valleys and worked as the production manager for fresh cheeses, aged cheeses, and yoghurt.
My curiosity in the food industry grew, and I began attending numerous courses in cooking, baking and pastry-making.
In 2014, I graduated as a sommelier with AIS in Alessandria, later becoming a cheese taster with ONAF in Genoa.
However, my real passion can be traced back to my family′s history: my ancestors were the first bakers at Rossiglione, starting way back in 1875.
I often like to remember an old baker′s saying that tells how flour enters your bloodstream and somehow becomes part of your being.
Martino Pizzorni
GALLERY
CONTACT US
© - Adjectives - BDF communication - 2024 - Privacy Policy
