It all begins at 5.

Pastry kitchen

It is still dark when the master pastry chef switches on the lights in the pastry kitchen. The hands kneading the dough know every gram by heart. There are no written recipes: tradition is handed down through gestures, repeated every morning for decades.

The sfogliatella riccia takes 48 hours to make.

The dough has to rest, form its layers, breathe. It cannot be rushed.

When we open our doors at 6:00, everything is already waiting.