The experience of La Dolceria di Amalia began in 1990 with the acquisition of a pastry shop in the village , but it has well-established origins.
Already the grandmother (after whom the business is named) ran a tavern with horse change.
The expertise of Francesco\'s parents (the owner) continued with work at bakeries and pastry shops between Vicenza, Rome and the Treviso area from the 1950s onward.
From his many experiences in pastry and catering Francesco develops the need to use alternative sweeteners and thus to propose a light pastry.
Special attention is paid to the transformation of chocolate including sugarfree.
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