Barbara Veronica Braghero Pâtisserie

Great place to refresh sausages top service top that say more.....consigliatissimo! ! !

Cold day but full of sun today in Fiumefreddo di Sicilia. A good time to visit the historians of a CHICCO DI GREAT Evory name but makes you understand what can be hidden behind the door of this small, local sweet. Everything is done to give the customer the most beautiful of the gratifications, and so the cookies of all kinds, chocolate pralines, cakes and bread of every form and measure for a sandwich to fly or to bring on their table they look behind the glasses while a thin voice MANGIAMI, MANGIAMI reaches my ears. A piece of chocolate with hazelnuts crushes my eyelet but I don't pretend anything, I'm not here to be conquered by sweets. I prefer to look at the care of the preparation, I came by surprise on purpose, I do not like to announce because so what I review is exactly what customers find entering. A chat with Barbara, owner and creator, pastry chef, cake designer and who has more to wear. Your awareness of the sector is evident, has hands in dough, is the first worker of himself, tells me his face on his award-winning panes, the doves that will come soon. Fortunately this city has a bakery (reductive to call it so refined but, it is evident that the battlefield, its market, is elsewhere, where numbers are made and where only high quality can find space. I repeat other visits, in times of increased production and diversified, my curiosity is unlimited. I drink a coffee, great, two chocolate cookies make capolino next to the cup and it is imperative that I taste them and, as I expected they are excellent. Outside it welcomes me a fresh and dotted air that brings me back to reality. Last dream for today, but I will return, promise of Re-Censor.

Cold day but full of sun today in Fiumefreddo di Sicilia. A good time to visit HISTORIES OF A CHICCO OF GREAT Evoire name but it makes you understand what can be hidden behind the door of this small, sweet local. Everything is done to give the customer the most beautiful of the gratifications, and so biscuits of all kinds, chocolate pralines, cakes and bread of every form and measure for a sandwich to fly or to carry on their table make their appearance behind the glasses while a thin voice MANGIAMI, MANGIAMI reaches my ears. A piece of chocolate with hazelnuts crushes my eyelet but I pretend nothing, I'm not here to get conquered by sweets. I rather look at the care of the preparation, I came by surprise on purpose, I do not love to announce because so what I review is exactly what customers find entering. A chat with Barbara, owner and creator, pastry chef, cake designer and who has more to wear. Your awareness of the sector is evident, she has her hands in pasta, she is the first worker of herself, she puts her face telling me about her award-winning panettones, the doves that will come soon. Fortunately this town to have a bakery (reductive to call it so refined but, it is evident that the battlefield, its market, is elsewhere, where numbers are made and where only high quality can find space. I repeat other visits, in times of greater and diversified production, my curiosity is unlimited. I drink a coffee, great, two chocolate biscuits make capolino alongside the cup and it is imperative that I taste them and, as I expected they are excellent. Outside welcomes me a fresh and punctuated air that slaps me back to reality. Dream finished for today but I will return, promise of Re-Censor.

Excellent bakery, inside the bakery bar, hot table, artisan production of panettoni, orders of pizzas and bread seasoned, custom diner for birthdays, sweet cakes. Kindness and courtesy of the owners and staff.

Excellent food, bread of many varieties and panettone, strong point of bakery: It melts in the mouth.