Thanks to traditional recipes from Lucca, it is possible to travel back through time. Almost 140 years old, these recipes have been passed down with love by the very first Taddeucci bakers and today, just like then, it is possible to rediscover the territory's ancient, typical desserts, still faithfully prepared to keep history alive. Selecting only the best raw materials, to do justice to the scrupulous search for authenticity.
The company's commitment to pursuing tradition, while at the same time working on innovation, to create exquisite sweet "children" of its ancient history, innovative and delicious but always linked to the characteristic authenticity of traditional pastry making.
Already at the beginning of last century, the renowned Taddeucci company had naturally evolved into fine pastries, using only the highest quality ingredients, including cow's milk butter cream and natural yeast, in keeping with tradition.
In addition to the now famous buccellato, which has received numerous awards, among which the recent review by the famous New York Times gastronome and critic, Mimi Sheraton, who included the Taddeucci Antico Buccellato in his book, "The 1000 foods to eat before dying"; how can you resist PanPuccini or the fabulous range of biscuits including pistacchini, cantuccini, ricciarelli, pinolate, quaresimali, brutti buoni and many others, how can you not to be seduced by the inimitable panforti, by the fragrant nougat and by the chocolate shop?
During the Christmas and Easter holidays, the fragrance of traditional products such as Panettoni, Pandora, Colombe, Easter Eggs, Quaresimali and Ramerini wafts from the shop windows: once again the raw materials are an essential element and every recipe is made unique by the craftsmanship that distinguishes Pasticceria Taddeucci.