La Pasqualina Newsletter
For some time we have been looking for a recipe for a biscuit that represents our city, Bergamo, to which we owe everything: our birth, experience and roots.

The research, after having taken us far with confectionery fantasy, has brought us back to our origins, simple and resistant at the same time.

From corn and millet flour, two natural elements that place us from Bergamo also in the Italian collective imagination, a simple and strong biscuit is born, just as we are.

For the shape of the biscuit we were inspired by the pavement tiles of Piazza Vecchia, for the name on the other hand, we wanted to pay homage to the alpine tradition of our valleys: the herdsmen on foot who supplied milk to various provinces of Lombardy were called "bergamini". And it is the same milk from which the fresh butter that we use today to produce them is derived.
La Pasqualina artisanal ice cream, confectionery and chocolate shop, tea room since 1912 in Italy - look at the gallery
La Pasqualina artisanal ice cream, confectionery and  chocolate shop, tea room - Almenno San Bartolomeo - Bergamo - Porto Cervo - Italy
Pasqualina's places are not mere replicas. In each place we create, we put a little bit of ourselves but also a little of what we meet around us.
Artisanal ice cream La Pasqualina - freshly milked milk, Calizzano chestnuts, Amalfi lemons, Thun honey, zabaglione, mascarpone and more - Italy
Making a good gelato is no simple matter, on the contrary!
Everything starts from the choice of the ingredients.
La Pasqualina Newsletter
Copyright 2012 La Pasqualina VAT Reg. and Tax Number 01552260166
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