Artisan Patisserie Antoniazzi since 1968

Descrizione

The story began in 1968, when Ennio Antoniazzi opened his first workshop in Bagnolo San Vito, not far from Mantua. In 1990, thanks to growing success, the patisserie moved to its current location, a villa in the center of town. The 150m² sales area is dedicated exclusively to takeaway. The workshop is located right next door, with its cutting-edge equipment and the latest technology to serve the pastry tradition.

In the long counter, there are single portions and fridge cakes with precise tailored cuts, beautiful for chromatism and balanced tastes. As for baked cakes, we recreate the Historic Mantuan Tradition with Sbrisolona, Munich Ring, Rose Cake, Helvetica, Greca Cake, Mantuan Cake. A wide assortment of biscuits (also in packs), fried desserts such as Carnevale lattughe and frittelle, mignon pastries and handcrafted pralines, marzipan. Depending on the season, ice cream and baked goods such as Panettone and Colomba. Particular attention is dedicated to chocolate in all its variations: three-dimensional artistic creations, bars, customisations and custom-made products.

Since 2013, La Pasticceria Antoniazzi has been cited by the Gambero Rosso Patisserie Guide with an evaluation of 2 cakes (87/100).


The Antoniazzi family are a family of pastry chefs. They love their work and the results of each day, dedicated to doing good things with good things. They love the "beauty" of their inventions and the passion for an art that they transmit from generation to generation, introducing innovation and creativity while respecting the tradition of the great patisserie.

With the same care as many years ago, which made Antoniazzi a brand of prestige, and with renewed enthusiasm, they produce cakes, sweets and now also savoury delicacies and creative menus.

Antoniazzi entrusts its reputation to a careful selection of raw materials, a thorough attention to production processes and to a continuous aspiration to improve its products.

Since 2014, Marco Antoniazzi has been part of the Accademia Maestri Pasticceria Italiani (AMP).

Continue

The story began in 1968, when Ennio Antoniazzi opened his first workshop in Bagnolo San Vito, not far from Mantua. In 1990, thanks to growing success, the patisserie moved to its current location, a villa in the center of town. The 150m² sales area is dedicated exclusively to takeaway. The workshop is located right next door, with its cutting-edge equipment and the latest technology to serve the pastry tradition.

In the long counter, there are single portions and fridge cakes with precise tailored cuts, beautiful for chromatism and balanced tastes. As for baked cakes, we recreate the Historic Mantuan Tradition with Sbrisolona, Munich Ring, Rose Cake, Helvetica, Greca Cake, Mantuan Cake. A wide assortment of biscuits (also in packs), fried desserts such as Carnevale lattughe and frittelle, mignon pastries and handcrafted pralines, marzipan. Depending on the season, ice cream and baked goods such as Panettone and Colomba. Particular attention is dedicated to chocolate in all its variations: three-dimensional artistic creations, bars, customisations and custom-made products.

Since 2013, La Pasticceria Antoniazzi has been cited by the Gambero Rosso Patisserie Guide with an evaluation of 2 cakes (87/100).


The Antoniazzi family are a family of pastry chefs. They love their work and the results of each day, dedicated to doing good things with good things. They love the "beauty" of their inventions and the passion for an art that they transmit from generation to generation, introducing innovation and creativity while respecting the tradition of the great patisserie.

With the same care as many years ago, which made Antoniazzi a brand of prestige, and with renewed enthusiasm, they produce cakes, sweets and now also savoury delicacies and creative menus.

Antoniazzi entrusts its reputation to a careful selection of raw materials, a thorough attention to production processes and to a continuous aspiration to improve its products.

Since 2014, Marco Antoniazzi has been part of the Accademia Maestri Pasticceria Italiani (AMP).

East Lombardy is the European region
of gastronomy 2017