Strong and gentle Abruzzo, but also sweet and genuine Abruzzo, just as sweet and genuine as the Parrozzo and Pan Ducale.

The origin of these pastries is lost in the midst of time. The writer D'Annunzio described it as an exquisite pastry, naming it Parrozzo, after the ancient "Pan rozzo"; made of corn flour and semi-circular in shape, it was cooked in wood-fire ovens by the local peasants.

In the Twenties Luigi D'Amico got the idea of changing something in this recipe by substituting the corn flour with eggs, adding almond paste and chocolate and so creating one of the most characteristic cakes in Abruzzo, namely the Parrozzo, which is now produced also in miniature form to allow it to stay fresh and moist.

There was another man, Pasquale D'Amario who, in the Sixties, was inspired by the "pizza alle mandorle" from Atri and went on to make his own recipe from that cake which he later renamed Pan Ducale. He did not change the basic ingredients, which are almonds and candied fruits; D'Amario just decided to give this speciality another shape. Today it is presented in a long, rectangular form and its taste is unique.

And yes, how easy it is to get confused when talking about such delicacies: Presentosa, Pan dell’orso, Tralcio d'Abruzzo, Dolce angelo; each area has some unique specialty to offer and this is also what makes Abruzzo a strong, gentle, sweet region. All products, however, are made, naturally, respecting the history and tradition of the region.
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