Pasticceria "La Madonnina"
Napoli, Italy
In 1992 Miranda Carmine, after years of experience in the arts of baking inaugurates his bakery “La Madonnina”. In that laboratory, amongst eggs, flour and sugar, his experience, his tecnique and segrets have matured. All of this enriched by a great passion that never dimished as years pass and remaining faithful to the Neapolitan tradition, he has found the perfect equilibrium between past and future. Thus, is born the “La Madonnina” where, for years, together with the brothers Agostino and Angelo, and passing his passion to his children, they continue to delight the clients with their pastries, the result of passion and care for details.
Yeasts follow the natural yeast raising process of 36 hours The product is the result of the great capacity matured during the years of yeast processing, combined with long natural leavening (36 hours) and high-quality ingredients, that the bakery offers to itsclients. To guarantee a greater accuracy and perfection of its yeast products has opened a new laboratory that follows the use bof traditional machinery. Especially reserved for the processing of these. Separately from the establishment dedicated to the creation and sale of daily sweets where the staff of “La Madonnina”, according to a well-coordinated collaboration, is committed to meeting every request.
Export Manager: Ignazio Ranieri
