A passion for Brutti e Buoni
Vittore Anessi, the founder of Pasticceria Milano (since 1963), has handed down his passion for the Brutti e Buoni, giving his contribution with an exclusive recipe, synonymous with a place, and with respect for tradition. Now as then Anessi family continues to hand down with the same dedication the same love that makes every single Brutto e Buoni a little delighted moment. Telling a story, looking to a tradition through a sweet that becomes part of a place, this was Vittore Anessi’s will and what he wanted to give with his work as a pastry chef.
Seasons may pass and fade like a flavor, but they persist in memories together with the fragrance of a Brutti e Buoni.
Ur Säo de Gavirà
Fai su a duu a duu in di so cart coulouraa,
ligeer coumè’ na gala e bei spoungaa,
ta fan subit pensà a quj bei tousan
che quel ca ta proumetan lour ta dan.
Da cousè in fai? Da roba genuina:
niscioeur, mandoure, ciar d’oeuv e vanillina,
e poeu zucour a vel e – a vouloutà –
r’aria fina ca gh’è chi a Gavirà…
Ra riceta l’è antiga e poch la san
or segret à l resist da tanti an
E in doua’l sa coumpra? Doua sa pò trouvà
Ma chi in da nun, o gent… Naturalment a Gavirà.
