Founded in 1962 in Salsomaggiore Terme Pasticceria Tosi gives birth to the original recipe in 1965 of the famous “focaccia” by Renzo Tosi that will make the pastry famous throughout Italy. The Focaccia is a traditional home-made Italian cake made with the highest quality natural yeast with a simple and refined recipe in which every single ingredient contributes to making it a flagship of the Italian confectionery art. The mother yeast regenerated daily for over fifty years, is soaked slightly with maraschino and enriched with noble candied apricot fruit, pineapple and orange peel. The flours are carefully selected and matured in the pastry workshop and the candied fruit is strictly hand cut to preserve the best quality and aromas.
In addition to Focaccia, Pasticceria Tosi now offers a wide range of traditional products link, such as Easter doves, spongate, savoiardi, sbrisolone, “brutti ma buoni” biscuits, sweet and savory pastries, and also prepares desserts for catering and ceremonies on order.
La Pasticceria awaits you in Salsomaggiore Terme also for visiting the craft workshop, for small groups and by appointment.