In the province of Verona, Pasticceria Scarpato has been measuring its craft in doughs, rests and patient gestures since 1888. For more than a century, the bakery has held on to one simple idea: quality is built one day at a time. Its live sourdough starter is refreshed every single day, and each dough is given the time it needs, never rushed and followed by hand at every step. The result is a family of holiday classics with a clean aroma, an airy crumb and a softness that lasts.
Pasticceria Scarpato
Panettone & Pandoro
Made in Veneto
Verona is a city where holiday baking runs deep. It is the birthplace of pandoro, the golden star-shaped cake that has graced Christmas tables across Italy for generations, and home to the Offella, a local specialty Scarpato still bakes today. The Veneto region pairs this baking heritage with a love of good ingredients and long traditions, and Scarpato carries both forward, keeping the classics true while exploring new combinations without ever losing the thread of its method.
Time Is the Recipe
Inside the Scarpato workshop, every step has a purpose. Long rising times and controlled temperatures guide the dough toward a soft, even structure. Creams are prepared in-house, chocolate is chosen and tempered for a clean, balanced note, and every raisin, citrus peel, vanilla bean and nut earns its place for quality, not habit. Before anything leaves the bakery, it is checked, wrapped and protected for the journey ahead.
Celebrated Beyond Verona
Scarpato's dedication to the great Italian holiday breads has earned recognition on both sides of the Atlantic. Its Classic Panettone took first place in Gambero Rosso's 2021 blind tasting of producers specializing in leavened holiday cakes, and in December 2025, Wirecutter named Scarpato Panettone a Top Pick in its guide to the best panettone.
Whether it is a classic panettone studded with candied orange and raisins or a golden pandoro dusted with sugar just before slicing, every Scarpato creation is made to be shared. Unwrapped over morning coffee, served after a holiday dinner or sent to someone across the miles, it brings a little of Verona's slow, careful craft to the table.
