A bit French, a bit Piedmontese, and very very
Ligurian: this is the definition of the artisan pastry
tradition of the Pasticceria Racca. Founded forty
years ago, in 1970, it offers traditional Ligurian
desserts and sweetbreads like panettone and
Genoese pandolce, and “rocks” (Scogli), made
with hazelnuts and cacao. It is famous for its chocolate
“cru”. Pasticceria Racca is also known for
its “monumental” wedding cakes, mignon pastries,
sugar-coated almonds, and chocolates.
Contacts
Adheres to:
Cioccolato