Our Family
Since 1921, the Corsini family has been preserving the art of artisanal baking at the foot of Monte Amiata. What began in Corrado and Solidea’s old wood-fired oven is now a legacy spanning four generations, who choose to produce less in order to produce better, respecting the rhythms of nature and the aromas of the most authentic Tuscany. Tradition, sourdough and the pleasure of doing things properly: a slice of history baked fresh every morning for those seeking the taste of the real thing.
The Art of Patience
The first and most important ingredient is our passion for quality. Then there is the loving care we take of our sourdough starter, which we at Corsini have always treated as if it were a friend.
Top-quality ingredients, adherence to the rules of the finest pastry-making tradition, meticulous and patient preparation, and the characteristic hand-shaping. Then there is the magic of the old family oven for the perfect bake, and finally... the wait: a long, natural rest for around 48 hours until our Panettone can awaken even softer and more delicious.