our history
For more than 150 years tradition...
... passion and quality are the basic ingredients with which the Renowned Offelleria Perbellini transforms its love for the art of pastry into unique handcrafted products. A reference brand for gi lovers of sweets, Pasticceria Perbellini owes its success to some of the headliners created during our long history, such as the Millefoglie Strachin®, the Offella D'Oro®, the Dolce Dorato® and the Hazelnut Biscuits, all creations that have been able to conquer the public thanks to the quality of the raw materials and the simplicity of the flavors.
It all started from.
... an official document from the Municipality of Isola della Scala certifying the origin of our family's business, as far back as 1872, when Luigi Perbellini was self-employed as a prestinaio, an old definition for the baker's trade. At that time there was no possibility of storing creams and therefore not even fresh pastries. For this reason there were no pastry shops understood in the current sense of the term, and dry pastries were produced in bakeries.
The desire to learn...
... and the passion inherited from his father Luigi, led his son Giovanni Battista, still a teenager, to travel between Milan and Austria to learn the art of pastry making. Back in Verona, enriched with new experiences and many ideas, he found employment at an important city grocery store where sweets were also made. Thanks to his expertise in the field, perfected during his travels, Giovanni Battista working the Nadalin - an ancient Veronese Christmas cake in the shape of an 8-pointed star, progenitor of the pandoro - created in 1891 what later became an undisputed success, still renowned all over the world: theOffella d’Oro ®, a sweet leavened dough to which he added a grain of almonds on the surface to enhance its flavor.
In 1900 John Baptist...
... decided to move to Bovolone, where he finally opened his own business in the center of town called "Caffè Pasticceria Commercio Perbellini." In 1909 Ernesto was born, who from an early age learned the art of pastry making from his father, thus continuing the family business with entrepreneurship and inventiveness. In fact, his creations are the Dolce Dorato® and the Millefoglie Strachìn®, made with a soufflé cream that after a few minutes begins to sag (in dialect la se strà ca, gets tired, hence the name "strachìn").
In 1965...
... the bakery decided to expand and move to Vittorio Veneto Street, the company's current location. It was during those years that Ernesto's sons entered the business, starting with Giovanni Battista and Enzo and later Flavio.
Today...
... Pasticceria Perbellini is now in its sixth generation, remaining a point of reference for pastry enthusiasts nationwide. The company now produces more than 150 products entirely in its own laboratory, ranging from fresh pastries to the world of Baked goods, via biscuits and chocolate. Most of the production is still done by hand, just as the elegant wrappers of unique and original products are made by hand.
 
