It was in the early 1900s when my grandfather Guido decided to undertake the activity that would mark the future of the Vezzoli family: bread-making.

Grandfather Guido, assisted by grandmother Luigia, decided to open a small shop in Zandobbio, a small village in the province of Bergamo.

My father Emanuele and my mother Gianna passed the baton and the business continued throughout the 20th century. At the end of the 1900s my wife Laura and I decided to give a radical change to the family business, creating what is now "In Croissanteria Lab". It was from there that, with great dedication, I decided to specialise in the world of leavened products, and so, after countless trials, I was able to create "il panettone di Italo Vezzoli", a leavened product of the highest quality, with a technical evolution that makes it a unique product!

In all these years I have always maintained the tenacity, rigour and curiosity that have always characterised me, always avoiding shortcuts... this is precisely what we Vezzoli have handed down over the years.

PASTRY IN CROISSANTERIA

Carobbio degli Angeli (BG)

Head pastry chef:

ITALO VEZZOLI