Sin dal 1962 la Pasticceria Tosi è sinonimo di assoluta qualità. È famosa per la sua "Focaccia di Tosi" nata da un'idea di Renzo nel 1965 e vanta tutt’oggi innumerevoli tentativi di imitazione. È prodotta con lievito madre al 100% tenuto in vita da 60 anni, con cura meticolosa, dai maestri pasticceri che tramandano la ricetta originale. Al lievito, vengono aggiunti nobili pezzi di frutta candita, ananas, albicocche e cubetti di scorza d’arancia rigorosamente tagliati a mano, il tutto leggermente inzuppato con un bagna al maraschino Luxardo che le conferisce un’aroma unico. È un regalo ideale e un prodotto tipico della tradizione parmense!
Since 1962 the Pasticceria Tosi is synonimus of absolute quality. It is famous for its "Focaccia di Tosi", born from an idea of Renzo in 1965, and still countless attempts of imitation. It is produced with 100% mother yeast kept alive for 60 years, with meticulous care, by master pastry chefs who handed down the original recipe.
To the yeast, are added noble pieces of candied fruit, pineapple, apricots and cubes of orange peel strictly cut by hand, slightly soaked with a soak of maraschino Luxardo that gives it a unique aroma. It is an ideal gift and a typical product of the Parma tradition!
Since 1962 the Pasticceria Tosi is synonimus of absolute quality. It is famous for its "Focaccia di Tosi", born from an idea of Renzo in 1965, and still countless attempts of imitation. It is produced with 100% mother yeast kept alive for 60 years, with meticulous care, by master pastry chefs who handed down the original recipe.
To the yeast, are added noble pieces of candied fruit, pineapple, apricots and cubes of orange peel strictly cut by hand, slightly soaked with a soak of maraschino Luxardo that gives it a unique aroma. It is an ideal gift and a typical product of the Parma tradition!
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