Beginnings & Philosophy
Pasticceria Filippi began making naturally leavened cakes in 1972 in Zané, a town in Italy’s Veneto region. This area of Northern Italy is known for its panettone, pandoro, and colomba cakes, among other baked goods. The Filippi company always appreciated the time it took to let the best leavened cakes reach perfection, and they apply that same philosophy to everything in life. Knowing to let things take their time is the only way to get a proper result, and they put the same level of patience and care into their workforce. Filippi is a benefit corporation, meaning they pay extra attention to their social and environmental impact. They believe their responsibility to create smiles doesn’t just end with baking.
Filippi Italian cakes owe their lovely aroma and flavor not just to the slow baking process, but to the selection of superb natural ingredients. For instance, Filippi only uses fresh, free-range eggs for their baked goods. They also use pure Madagascar bourbon vanilla bean, Sicilian olive oil from the Iblei Mountains, honey from Padova, Sicilian lemons, and Calabrian oranges. Their Criollo chocolate comes from Ecuador, and it is one of the most prized varieties of cocoa, loved for its aromatic qualities and lack of bitterness. All of this goes into making Filippi's panettone the best quality Italian cake possible.
Types of Italian Cakes
Filippi bakes traditional Italian cakes for people all around the world to enjoy. Filippi pandoro and panettone cake are must-haves at Christmas. Some are made traditionally: the classic pandoro butter cake is topped with powdered sugar; the panettone is studded with raisins, candied orange peel, and more candied fruit. But there are also other varieties that include apricots, lemon, white chocolate, sour cherries, and other non-traditional ingredients. When Easter comes around, it’s time for Filippi colomba cake, a dove-shaped dessert topped with almonds and pearl sugar. Celebrate the most important holidays of the year with Filippi!
Savor Panettone and Pandoro
Enjoy these traditional Italian cakes with a warm cup of coffee, espresso, or tea. Pair them with fresh fruit to cut through the richness, or add whipped cream to make them even more delectable. After a holiday feast, you can make leftover panettone or pandoro into an indulgent French toast or bread pudding. The golden bread of the pandoro makes for an especially appetizing pudding.