A SWEET TRADITION THAT IS RENEWED EACH DAY.
There’s a place in the Venice lagoon that is famous worldwide for its brightly coloured fishermen’s houses, its beautiful handmade lace and its delicious typical cakes and biscuits: the island of Burano. It was here that Antonio Palmisano, together with his stepfather Candido, in 1926 set up an oven to which the women brought the wonderfully fragrant “ Bussolà” – a ring cake made with flour, sugar, butter and egg yolks – to be cooked for Easter, or the “Essi” biscuits prepared with the same mix but shaped like an “S”, as well as other specialities traditionally made on Burano and in the Venetian area.
In the fifties these specialities started to find their way from the oven of Antonio and his son Luigi to the shops in the historic centre of Venice. As time passed new ingredients, such as cocoa, coconut and many others, were added to the original recipe, prepared lovingly by hand and…with an extra pinch of creativity.
Today Palmisano is recognised as a firm of excellence in the Italian confectionery sphere and they are expert in keeping abreast of today’s global food culture, offering specialities which are a blend of tradition, innovation, pleasure and wellbeing. The company’s mission starts with the painstaking selection of completely natural, quality ingredients, having first carefully selected the suppliers with whom a true relationship of trust and cooperation is gradually built up. Then artisan skills and in-depth knowledge of the production process come into play, while ensuring that the process is also compliant with the most stringent international certification requirements. The final stage consists of direct contact with clients and with the food sectors, also helped by taking part in the most important specialised trade fairs both in Italy and abroad.
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Export Manager MARTINO MERCATALI
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