Valerio Volpe: from the family bakery to Acqui Terme
The family’s baking experience and the Volpe Pasticceria brand, founded in 2022. Our workshop produces sweet and savoury specialities.
Our Story
Valerio Volpe: the family bakery, photography, the return
Valerio Volpe grew up in his parents’ bakery and pastry shop in Monferrato. The family’s baking history dates from 1988; the Volpe Pasticceria brand was founded in 2022.
Before returning to baking, Valerio studied photography and worked in audiovisual production. Today, the Acqui Terme workshop produces Baci di Dama, Kifferi, Torta di Nocciola, Brutti e Buoni and other sweet specialities, alongside Salatì savoury biscuits.
The workshop
The range we produce
Filled biscuits
Baci di Dama, variants and Baci POP: compare the dough and filling of each recipe.
Soft and crunchy specialities
Both Kifferi flavours, Torta di Nocciola, Brutti e Buoni and the other sweet specialities.
Savoury biscuits
The seven Salatì flavours, for retail, aperitivo and food service.
Raw Ingredients
Ingredients, recipe by recipe
These are some of the ingredients used across the range. Full composition and origins belong to the individual technical sheets.
Hazelnuts
Ground or chopped, in classic Baci, Brutti e Buoni and Torta di Nocciola.
Almonds
The basis of Kifferi and Amaretti d’Acqui, also used in several filled shortcrust recipes.
Butter
Used in shortcrust and puff pastry; Torta di Nocciola has a recipe without butter.
Flours
Wheat, rice and cornmeal have different roles. Rice flour does not exclude the presence of wheat.
Chocolate and fillings
Dark, white, Ruby, caramel and other fillings: composition varies by product.
Looking to the future with a firm grounding in history and tradition, bringing the authentic flavours of the Monferrato back to the surface.