Di Ciaccio Specialità Dolciarie

The geographical location of Gaeta means that confectionery by the Di Ciaccio company are influenced by both Campania and Lazio traditions. Since 1928, three generations of bakers have followed a wide variety of recipes, using country eggs and butter mixed with spices and orange blossom to make the typical local cakes, biscuits and other sweet delights. The pastiera and flour-less Antico Savoiardo made just with fresh eggs, sugar and a "dusting" of corn starch, Lingue di Gatto and Brutti ma buoni with Piedmont hazelnuts. At Christmas, a special place is reserved for naturally proven artisan Panettone, made with sourdough starter.