the traditional art of puff pastry
"Asolodolce makes puff pastry delicacies and gourmet sweet specialities using modern, avant-garde methods and processes whilst prioritising the search for quality and genuine artisan methods. This is not hyperbole or a marketing ploy but our everyday practice, a simple, delicious truth."
Asolodolce is a family-run business now on its second generation. Our production volumes are now high but our values and approaches are still those the company started with, those which the founder, still present in the company, has taught and passed down.
And Asolo Dolce's is a story worth hearing.
It is a story which began in the 1950s
Courage, far-sightedness and entrepreneurship
From Veneto traditions to classic Tuscan pastries.
A sweetness-packed Made in Italy.
Asolo and the sweet diversity of venetian pastry making.
A historic, noble town perched at the summit of an Alpine foothill in the sunny March of Treviso. With its walls, frescoes, fountains, narrow streets interwoven with porticoes and still medieval town plan, Asolo is generally considered one of Italy’s most attractive towns. It is a one-off charm which has attracted men and women of culture and letters from all over the world to live and stay: Robert Browning, Eleonora Duse, Freya Stark, Ernest Hemingway.
In the 16th century it also hosted a miniature royal court, that of Venetian aristocrat Catherine Cornaro, exiled queen of Cyprus.
Nearly 500 years of benevolent rule by the Venetian Serenissima left their mark, in flavour terms too. The noble Venetian pastry making tradition passed down by the Scaleteri guild, perfumed by Arab and Oriental spices with the addition of the characteristic flavours of Austrian and German lands here encountered popular baking and country cooking aromas.
This was how Asolodolce was born: from the pastry making tradition of a territory which has long nurtured inimitable, one-of-a-kind and characteristic but at the same time boundless flavours and pleasures.