Dolci Capricci patisserie

Mauro and Marina Ferrara have their pastry shop in the historic center of Coggiola.

The assortment of fresh and dried pastries is characterized by sweets typical of Italian and international tradition, but above all is linked to the territory, in interpretations born from the imagination and the search for innovation.

Great care is taken in the use of ingredients of absolute freshness and quality such as selected Italian and European wheat flours, high quality butter, Italian eggs from farms on land, jams with high percentage of fruit, Piedmont IGP hazelnuts, Bari almonds, Sicilian pistachios, high quality Italian milk, cream, locally produced saffron (Coggiola) and natural vanilla pods.

Among the specialties of the tradition of pastry we must highlight the “Polentina”, light and delicate. For many people it is a souvenir of the flavors of other times, born from a few ingredients: butter, sugar, eggs and flour.

The “meringues with whipped cream”, characterized by light and crumbly shells, have all the freshness of the preparation at the moment.

There is a wide choice of fresh and baked cakes, decorated for any occasion, as well as the assortment of savouries, savory brioches and sandwiches, for special buffets and refreshments.

The production of classic and innovative leavened desserts (Panettoni and Colombe) is joined by a wide range of Easter eggs and pralines with particular flavors, made only with noble fats such as cream and butter and no hydrogenated vegetable fat.

In addition, starting in 2017, ice cream production began, with the use of fresh seasonal fruit only.