Since 1940
In 1940 the Municipality of Piacenza granted Lino Bardini the licence to make sweets. That is how the laboratory was born: the master chocolatier at work, the family recipes, the Graffioni al Maraschino of Dolciaria Bardini, still our classic today.
The craft
Everything starts with chocolate. We begin with cocoa mass, cocoa butter and Tonda Gentile Trilobata hazelnuts: in the laboratory gianduia, cremino and pralines are born, worked without haste, as they were then.
Then there are the Graffioni al Maraschino, our classic. Once they were made one by one, by hand, and even today the way we make them has not strayed from that: it is slow, painstaking, full of steps that cannot be hurried. That is why they still taste of those days.
The same craft has passed on to gelato. In the gelato laboratory chocolate, hazelnut and pistachio meet fresh milk, fresh cream and seasonal fruit, and every day they become the flavours of our counters.
Then came the great leavened cakes. Panettoni and colombe have a laboratory of their own: doughs that take their time, and our chocolate inside.
