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Pasticceria Banchelli,
was founded in 1930 by Giovanni Banchelli who soon satisfied
the entire city of Cortona’s needs for confectionary.
Everything was completely hand-made and over the years the amount
of work increased so much that his son Emilio had to lend a
helping hand. In 1955 Giovanni decided to leave for South America
where he had the opportunity to get to know the raw materials
required for his work; his travels allowed him to lay the foundations
for one of the first quality Italian confectionary projects.
In the early 60’s
the first machine
was bought: a hand
operated refiner.
Then came the first
mixer followed
by the steam oven.
Emilio finally
took the reins
of the pasticceria
and became a specialist
in candy cakes
and in the art
of preparing meringues.
The third generation
consists of Giovanni,
who inherited from
the two previous
generations the
sublime confectioner’s
art and deep passion;
he attended numerous
refresher courses
with relentless
diligence and keeps
the standards of
the kitchens at
maximum levels.
Pasticceria Banchelli
has added a range
of new specialities
including chocolate
to which Giovanni
dedicates special
attention, and
natural yeast which
is produced with
a great deal of
love and care.
Pasticceria Banchelli
has received numerous
awards.
The three most
prestigious ones
being: Oscar
for the best
confectioner’s; awarded on September
28th 1978 in
Montecatini Terme
for the Basilica
of S. Margherita
of Cortona made
of candy
The
Golden Eagle, awarded
on June 14th
1981;
The silver Medal awarded on December 5th 1994 in honour
of Emilio’s 50 years’ dedicated service.
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