MACARONS, UNRIVALLED DELICIOUSNESS

A noble backstory

Macaron

The introduction of the macaron was at the hand of Catherine de Medici, who brought the precious recipe with her to Paris upon marrying Henry II of France in 1533. These confections gained popularity in 1930 when Pierre Desfontaines elevated them to the status of an icon of contemporary taste.

For over 20 years, we’ve lavished this product with all our care and attention, returning it to its rightful birthplace: Italy.
This huge fondness for macarons culminated in 2018 with the publication of Luigi Biasetto’s book entitled Macaron.

THEIR PREPARATION IS AN ART

The macarons’ basic ingredients are the same as the ingredients that go into soft amaretti biscuits: egg white, almond flour, icing sugar, all of which are strictly sourced from Italy. 

It’s the different technique used that gives them their domed shape with the textured edge. Our macarons are little pastel-coloured gems, the epitome of the true art of pastry making, lovingly handcrafted from premium ingredients with painstaking attention to detail.

Collection

You can find our full collection in the Biasetto pastry shops and on our online shop, from the great timeless classics to prestige double-flavoured macarons. 

Prepare to be wowed by our limited editions, special macarons featuring original and strictly seasonal pairings, designed for special occasions and the holidays.

PASTRY SHOP

Opened in 1998, our boutique has brought a revolutionary vision of contemporary pastry to Padua.

BISTRÓ

Our cuisine lives by the same values as our pastry shop: quality, seasonality, precision and elegance.

ATELIER

Our cuisine lives by the same values as our pastry shop: quality, seasonality, precision and elegance.

Luigi biasetto

His story is one of passion for pastry-making and the search for absolute harmony in every product he creates.

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