A passion for leavened pastries is in Chef Niko Romito's DNA. In his family's pastry shop in Rivisondoli, immersed in the scent of freshly baked cakes, he put down roots that curiosity that in the years that followed was transformed into profound research work. From the selection of flours to the production of mother yeast, fermentation, long leavening, multiple doughs and processes.

The leavened products of the Niko Romito Laboratory bear the hallmark of the Chef's gastronomic philosophy. Respect for ingredients, exaltation of flavour in purity, lightness, balanced sweetness and gluttony. Over the years the recipes have evolved, processing techniques have been perfected and no detail has been left behind. The candied fruit is handcrafted in the laboratory, the orange cut, processed and candied by hand to preserve the aromas, flavour, texture and colour of the raw material. Dried fruit becomes a natural substitute for traditional animal fats and emulsions of dried fruit and extra virgin olive oil enrich leavened products without compromising digestibility.

 Panettone and Colomba, the leavened pastries of the festive season, are joined by Pandolce, a soft Italian brioche to be eaten all year round at breakfast, as a snack or after a meal as a dessert, either alone or with creams and ice cream. Because to enjoy good food, you don't have to wait for an anniversary. A cuddle can be daily.