Founded in 1985 by Master Pastry Chef Giuseppe Di Biase and located along the historic Via S. Berardino, the Di Biase pastry shop and its artisan laboratory were taken over in 2005 by his nephew Master Pastry Chef Angelo Grippa. After a decade of studies and researches, he presents to his customers traditional recipes using mostly raw materials coming from Piana del Sele and those characterized by new tastes in step with the times, combining tradition and innovation. Each cake must have its own character: from taste to decoration nothing is left to chance. Before appearing in the shop window, the cakes are designed and shaped to stimulate the senses and meet the needs of the most varied palates. A new concept of confectionery, in which Master Angelo Grippa does not intend to distort the world of Italian Patisserie but enriches it, enhancing its history and promoting its traditions.
The art and science of leavening makes this pastry shop a source of pride for the local territory. The production of leavened products with sourdough and typical products has found its place among the best panettone cakes selected by the most famous national events.
