For more than fifty years, the MARTESANA confectionery brand has been writing the history of Italian pastry thanks to the tradition and the very high quality of its products, as well as the careful selection of excellent raw materials used in every phase of processing: from the dough to the filling, up to the decorations.
For the biggest spring holiday in Italy, the peak of the Catholic liturgical year — Easter — MARTESANA presents its most iconic creations: Colomba and Chocolate Eggs.
Founded in 1966, MARTESANA became a Bottega Storica in Milan in 2016.
Founder of MARTESANA, Vincenzo Santoro, has always been recognized at the top of Italian haute patisserie and is the reference point for all the brand’s leavened products and traditional pastry. Its mother yeast, treated like a child, is among the most historic in all of Milan with over 50 years of life.
Even at a young age Vincenzo Santoro acquired the first pastry shop in Piazza Greco, then MARTESANA in via Cagliero was born not far from the homonymous canal, from which it takes its name, today Bottega Storica. In 1984 the Maestro completed his training in France at the Ile Saint Jeaux School of Gastronomy, which gave him great experience in the art of confectionery.
MARTESANA has taken part in many international competitions, where it has received the highest awards. In 2020 he wins the gold medal for the Best Panettone in Italy at the Artisti del Panettone competition and in 2021 he leads his brand to conquer the prestigious Three Cakes of the Gambero Rosso “Pastry & Pastry 2022” Guide.
“Craftsmanship, tradition and innovation are the core values of our brand, — says Vincenzo. — We have always been a laboratory of ideas and innovations in the constant search for new processing technologies, raw materials and combinations to discover uncharted areas of taste”.
Right hand of Vincenzo Santoro, Executive Pastry Chef of MARTESANA Domenico Di Clemente — Internationally renowned pastry chef is the head of the research, quality and development of the brand — is responsible for the team of pastry chefs. He is one of the greatest exponents of modern pastry and his direction of the laboratory represents the continuous desire for innovation of MARTESANA. Domenico Di Clemente has received numerous awards and medals and is included in the list of the top 10 Italian confectioners according to Gambero Rosso.
MARTESANA uses only the best raw materials, without resorting to artificial flavors, preservatives or colors. Craftsmanship in confectionery processing is the result of years of research and experimentation. Using the artisan method, it transforms the finest raw materials into masterpieces.
Many people still mix the names Panettone & Colomba, thinking that it’s the same thing. However for Italian people it makes a big difference — Panettone is round and surmounted by a dome that characterizes its shape and shows its good leavening. Colomba instead recalls the dove, in memory of the paschal symbol and of peace. Both leavened products are of Lombard origin. The first was born in the 1600s as a Christmas cake and later spread to the rest of Italy. Colomba arrives later, precisely a few decades after the birth of the panettone and its origins range from myths and legends, being baked for Easter.
The production process of Colomba includes 48 hours of processing from refreshing the starter to the finished product. Colomba is sprinkled with a coating obtained with sugar, egg white and almonds, the latter substituted or added to granules or sugar cylinders.
COLOMBA TRADIZIONALE has been the most popular Easter product in MARTESANA for over 50 years. Made from royal yeast (one of the oldest in Milan), fresh eggs, candied Italian oranges and almond sugar glaze. In addition to the traditional Colomba, MARTESANA presents Colomba Fichi Cioccolato E Mandorle (figs, chocolate and almonds) and Colomba Cioccolato E Pistacchi (dark chocolate and pistachios). Available in 1kg and 500g sizes.
UOVA AL CIOCCOLATO or CHOCOLATE EGG is the most common symbol of Easter in Italy, the best Easter treat both for children and adults.
Uova Al Cioccolato Fondente/Latte Con Nocciole O Riso Soffiato are MARTESANA chocolate creations made from a double layer of chocolate (dark or milk) combined with roasted hazelnuts and Italian puffed rice, which promises a pleasant crunch and a rich taste of chocolate.
Vincenzo Santoro & Domenico Di Clemente: “Certainly the pillars at the base of the success of Martesana pastry are dedication, integrity, knowledge, research, creativity and unprecedented respect for an ancient profession, that of the pastry chef. We keep things simple and overwhelming at the same time…normality right now is such an exception. We constantly train our pastry team learning by doing to keep our craftsmanship immortal. We respect our traditions without being scared to dare and experiment. Each year, we offer new recipes that break new ground in modern baking and return to the great classics of traditional baking”.
MARTESANA creates 300 different types of pastry creations from the most traditional to the most modern. And it has 4 shops in Milan: via Cagliero, via Paolo Sarpi, piazza Sant’Agostino and Mercato Centrale.
Martesana Milano
Address: Via Cagliero 14 – 20125 Milano
Contacts: info@martesanamilano.com;
tel: 0266986634
Instagram: @martesanamilano
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
