{"id":973,"date":"2022-06-06T11:14:02","date_gmt":"2022-06-06T09:14:02","guid":{"rendered":"https:\/\/www.perbellini.com\/?page_id=973"},"modified":"2025-10-07T11:39:08","modified_gmt":"2025-10-07T09:39:08","slug":"storia","status":"publish","type":"page","link":"https:\/\/www.perbellini.com\/en\/storia\/","title":{"rendered":"Story"},"content":{"rendered":"
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Our Story<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\"Enzo<\/div>\t\t\t\t
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150 years of tradition<\/div><\/div>
For over 150 years tradition...<\/h5>
... passion and quality are the basic ingredients with which the renowned Offelleria Perbellini transforms its love for the art of pastry-making into unique handcrafted products. A reference brand for dessert enthusiasts, Pasticceria Perbellini owes its success to some of the headliners created during its long history, such as the Millefoglie Strachin\u00ae<\/span>, Offella D'Oro\u00ae, Dolce Dorato\u00ae and Noccioletti, all creations that have been able to win over the public thanks to the quality of the raw materials and the simplicity of the flavors.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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\"Enzo<\/div>
150 years of tradition<\/div><\/div><\/div>
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\"Prima<\/div>\t\t\t\t
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Perbellini since 1872<\/div><\/div>
It all started from.<\/h5>
... 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. 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.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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\"Prima<\/div>
Perbellini since 1872<\/div><\/div><\/div>
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\"Caff\u00e8<\/div>\t\t\t\t
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The origins of the Offella d'Oro \u00ae<\/div><\/div>
The desire to learn...<\/h5>
... 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: the Offella d'Oro \u00ae, a sweet leavened dough to which he added a grain of almonds on the surface to enhance its flavor.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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\"Caff\u00e8<\/div>
The origins of the Offella d'Oro \u00ae<\/div><\/div><\/div>
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The Dolce Dorato\u00ae and the Millefoglie Strach\u00ecn\u00ae.<\/div><\/div>
In 1900 Giovanni Battista...<\/h5>
... decided to move to Bovolone, where he finally opened his own business in the center of town called \"Caff\u00e8 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\u00ae and the Millefoglie Strach\u00ecn\u00ae, made with a souffl\u00e9 cream that after a few minutes begins to sag (in dialect la se str\u00e0ca, gets tired, hence the name \"strach\u00ecn\"). <\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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The Dolce Dorato\u00ae and the Millefoglie Strach\u00ecn\u00ae.<\/div><\/div><\/div>
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\"1960\"<\/div>\t\t\t\t
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The Bovolone office<\/div><\/div>
In 1965...<\/h5>
... 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 as well.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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\"1960\"<\/div>
The Bovolone office<\/div><\/div><\/div>
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Our handcrafted production<\/div><\/div>
Today...<\/h5>
... Pasticceria Perbellini is now in its sixth generation, remaining a landmark for pastry enthusiasts nationwide. The company produces more than 150 products entirely in its own workshop, ranging from fresh pastries to the world of leavened goods, including 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.<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
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Our handcrafted production<\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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La nostra storia 150 anni di tradizione Da oltre 150 anni tradizione… … passione e qualit\u00e0 sono gli ingredienti base con i quali la Rinomata Offelleria Perbellini trasforma l\u2019amore per l\u2019arte pasticcera in prodotti unici creati artigianalmente. Brand di riferimento per gli appassionati di dolci, la Pasticceria Perbellini deve il suo successo ad alcuni capovalori […]<\/p>\n","protected":false},"author":365,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-973","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nStoria - Pasticceria Perbellini<\/title>\n<meta name=\"description\" content=\"La nostra storia 150 anni di tradizioneDa oltre 150 anni tradizione...... passione e qualit\u00e0 sono gli ingredienti base con i quali la Rinomata Offelleria\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perbellini.com\/en\/storia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Storia - 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