AIUTO PASTICCERE

In 1993 after a crazy evening, Catia, Angelo and Massimo decide to start a new adventure.
Take note of the Zambelli pastry shop, opened in 1982 in San Secondo Parmense on the historic walls of a tavern.
Massimo initially, fresh from the hotel school as a barman, dictated the rules.
I passionately follow him and begin to create my own identity with the desire to know the world of wines, made of farmers driven by primordial energy towards hedonism. Here are the sommelier courses.
Parma, Cremona and many trips, to discover flavors and knowledge to be transferred to customers - here are evenings and meetings - Movia 1995, Musar 1996 and Beppe Rinaldi, Salvatore Murana and away with Domori, Gianni Frasi ... but it's another story.
Catia: with her sociology studies she participates in the meetings of the Slow Food movement in Parma and supports her in the Bassa, which is very conservative and shy.
In 2002 the turning point, in addition to conducting the bar's drinks, there was the need to succeed the mother with the production of the Pastry ... immediately the first doubts to be dispelled: the Panettone.
In January we face a trip to Italy to discover grapes and candied fruit, the true symbols of panettone.
Let's not forget the foundations of the "symbology" for which there are these noble ingredients:

the "fertility" grape
the orange "love"
the cedar "for as long as possible"


We land in Pantelleria in love with Passito wines that only a volcanic island can offer, discovering the driving force of Salvatore Murana. At that time, among the few who led the battle of isolation and scarring it with small-scale productions in Pantelleria.
After visiting the Dammuso of the district of Kamma, after passing through the marina and passing through Lake Venus (poetry), Beppe (friend and great Master of Ceremonies), as Salvatore recites, fascinates us and gives us magical moments among a variety of Ancient Muscat of Alexandria Passito on racks. Fall in love at first sight - to the fleshy and velvety slightly moist touch - to the taste an explosion of ripe fruit and jams ranging from apricot to date to hazelnut.
The same open our minds to the Sicilian orange and the Calabrian cedar to complete the work, the escamotage of Ciaculli mandarin blended with the other noble ingredients, selected flour, butter and eggs (other chapter) make the magical and complete our goal "the Italian Panettone"
2019 the New Pasticceria Lady enters the third millennium with the new logo and the new online shop https://shop.nuovapasticcerialady.it/.