Serge

History

Sergio Gavazzeni began his career in the world of fashion in 1979 and opened his belts company Dora with his wife. In parallel, about 10 years ago, Sergio began to approach the kitchen by attending many courses.
The world that he is most passionate about is that of pastry making and therefore decides to enroll in an evening pastry chef course. His entrepreneurial spirit led him to invest in the world of pastry with the Maestro of the Accademia Nazionale Pasticceri Italiani (AMPI) Giovanni Cavalleri. Opens its first store at Orio al Serio airport. A couple of years later the shop is more solid and started but Sergio is not satisfied: he realizes his dream of opening a store in the center of Milan.
Sergio, however, wants to add his favorite mignon: the cannoncino.

Identity

Serge's real success is linked to the cannoncini to be expressly stuffed with his favorite cream. The declared mission is the desire to rediscover a very simple dessert of the Italian tradition, especially from the north, with great attention to the quality of the raw materials.
A special patented plate that keeps the shells at a temperature of 35 °, the pastries preserve the crunchiness of the sheet and can be consumed at the right degree of heat. For the filling, which takes place on the spot, you can choose between the traditional pastry cream, the eggnog, the chocolate or a tasty pistachio cream, while the grain represents the final touch of the preparation.

Three attributes

friable, Light, Traditional

Sergio Gavazzeni began his career in the world of fashion in 1979 and opened his belts company Dora with his wife. In parallel, about 10 years ago, Sergio began to approach the kitchen by attending many courses.
The world that he is most passionate about is that of pastry making and therefore decides to enroll in an evening pastry chef course. His entrepreneurial spirit led him to invest in the world of pastry with the Maestro of the Accademia Nazionale Pasticceri Italiani (AMPI) Giovanni Cavalleri. Opens its first store at Orio al Serio airport. A couple of years later the shop is more solid and started but Sergio is not satisfied: he realizes his dream of opening a store in the center of Milan.
Sergio, however, wants to add his favorite mignon: the cannoncino.

Serge's real success is linked to the cannoncini to be expressly stuffed with his favorite cream. The declared mission is the desire to rediscover a very simple dessert of the Italian tradition, especially from the north, with great attention to the quality of the raw materials.
A special patented plate that keeps the shells at a temperature of 35 °, the pastries preserve the crunchiness of the sheet and can be consumed at the right degree of heat. For the filling, which takes place on the spot, you can choose between the traditional pastry cream, the eggnog, the chocolate or a tasty pistachio cream, while the grain represents the final touch of the preparation.

friable, Light, Traditional