For more than 150 years, a family with a love of quality
Arrived at the sixth generation, the Perbellini family carries on the production of leavening, puff pastry, biscuits and more with the same attention to quality as its predecessors, using the same original recipes that have remained unchanged over the years.
Perbellini products are available in the outlets in Bovolone and Isola Rizza, and many can be ordered online to be enjoyed anywhere.
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Our origins
Pasticceria Perbellini is a historic pastry shop that since 1872 has been a symbol of tradition, passion and quality in the Italian confectionery scene.
Founded by Luigi Perbellini in Isola della Scala, the business has evolved over the decades, passing through several generations and innovating without ever losing the connection to craft roots.
In 1891, Giovanni Battista Perbellini, son of Luigi, created the Golden Offella®, a leavened cake enriched with almonds, which became an icon of Veronese pastry making, so much so that it was given the name "Rinomata Offelleria Perbellini."
Over the years, the family has introduced other specialties, such as the Millefeuille Strachìn® and the Sweet Golden®, cementing their reputation as master pastry chefs.
Our ingredients
For years we have been carefully selecting the best raw materials available on the market, to offer our customers Excellent products without compromise. We prefer ingredients not industrially processed, avoiding semi-finished products, so that we control every stage of the supply chain and the quality of what goes into our recipes, just as it used to be done in the old days. We use fresh eggs in the shell, to ensure superior taste and properties, e shelled almonds, Handpicked by our staff with the utmost care.
Our quality is also measured in time. Each preparation follows traditional methods: the pastry rests at least 24 hours in the stove to achieve the ideal fragrance, while seasonal and Easter leavings they see their dough mature more than 48 hours, for a result that is authentic and full of character.