Not just panettone: fine butter cookies, the Sbrisola cake, the Filone fruit loaf, the Veneziana sweet bread, and the Bonissima cake ... Loison is all year with you! Discover all the Loison products at http://www.loison.com/en/ A YEAR-LONG PRESENCE Dario Loison’s butter cookies are sinfully delicious, but their amazing quality redeems them. They’re as virtuous as the feelings they inspire, thanks to their multisensory characteristics. There are 12 different flavors, one for every month of the year. It’s like saying that there’s a Loison cookie for every occasion. We select our ingredients with great care through diligent research, to ensure that our products are truly exclusive. THE "SBRISOLA" CAKE An ancient popular story, dating back to the time of the Most Serene Republic of Venice, narrates the journey of Princess Eleonora Gonzaga (Mantua 1598 - Vienna 1655) on her way to Innsbruck to be married to Emperor Ferdinand II of the House of Habsburg in 1622. Legend has it that, during her travel, the princess stayed at some lavish Palladian villas, where she was introduced to a simple dessert that the local peasants baked and that she became fond of. Made from poor ingredients, the cake was dry, yet crumbly, and the Venetian nobility, during their banquets, used to break it into small irregular pieces, called "sbrisole", that they would then dip in fine raisin wines. BONISSIMA CAKE This specialty takes its name by the statue placed at the corner of Palazzo Comunale in Modena, a rich lady who, according to the legend, in a period of famine, had fed the population, asking the other notables of the city for help. After the famine, she would have celebrated with all the population in her palace, sending away only those who had not helped her. To remember this gesture, a cake was created, with nutritious ingredients, which even today Dario Loison wants to offer in order not to forget the common traditions lived also by him, as when in his youth he frequented Modena and “Mamma Lucia” welcomed him affectionately with this delicacy. FILONE, A LEAVENED FRUIT CAKE THAT TELLS THE STORY OF A FAMILY’S TRADITION Since 1938, Loison Pasticceri has been known for its fine quality desserts, including Panettone, Pandoro and more. In 1969, Alessandro Loison and his wife Bruna opened their own business, thus carrying on the baking tradition of grandfather Tranquillo. And Loison’s original recipe for the panfrutto born here, a soft cake featuring candied fruit and raisins, with an almond glaze finish. Today, Dario and his wife Sonia are proud to share their interpretation of Dario’s father's original recipe. Their version of this leavened fruit cake is enriched with premium ingredients and is decorated with scrumptious glazes that meet the taste of modern-day palates. THE VENEZIANA SWEET BREAD The Veneziana is a symbol of the culinary tradition of Venice, aptly representing its heritage and the combination of the cultural influences of faraway lands mixed in with Italian creativity. Over the centuries, the simple softness of this sweet bread was flavored with the spices that came to Venice from the East. Dario Loison created his version of the Veneziana by bringing together the unique characteristics of the Venetian pastry tradition with his passion and experience gained over the years. The result is a skillfully leavened cake, enriched with fine crystalized sugar and Italian nuts. ------ Browse the catalogs: https://bit.ly/papers-loison ------ - Store locator: http://bit.ly/storelocator-loison - Shop online: http://bit.ly/shop-Loison ------ Follow Loison on: Facebook: http://bit.ly/fb-loison Instagram: http://bit.ly/ig-loison Twitter: http://bit.ly/tw-loison LinkedIn: http://bit.ly/in-loison Pinterest: http://bit.ly/pin-loison Website: http://www.loison.com #Loison #italiancakes #TasteofItaly

• published: 30 Jul 2020
• views: 1180