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Tremezzina’s Cake

Tremezzina’s Cake

Between simplicity and taste the Tremezzina is the ideal destination for a trip made of sugar, flour and many, so many calories.

The made in Lake Como has always been synonymous with simplicity and good taste that have long been a major success in tourism and enogastronomy of this wonderful area.
These two elements are the common denominator of the kitchen of our lake which, differently from what you might think, is not just polenta and missoltini but contains within it a vast array of sweets that represent authentic delicacies, all to be enjoyed.

It’s not just very old recipes, as over the years we’ve been seeing more and more revisions, new versions of the Tradition of Lake Como , creations of new author’s cakes that because of their Great success nowadays are right among the great classics of the pastry shop of the lake.
New among all the delights of our Tremezzina, the center of the lake between Colonno and Tremezzo, is the cake that takes its name: La Torta Tremezzina .

Born 50 years ago in Porlezza’s lab by the ingenious mind of Fulvio Cairoli , the patented recipe was then carried on by the Family Cairoli with great attention to the quality and choice of ingredients healthy and genuine.
Composed of a soft and light dough that encounters a thin pastry base stuffed with a light layer of jam, garnished with almond and decorated with icing sugar, is definitely a pie that deserves a place in the group of gourmands.
The Pasticceria Cairoli, closed in 2006, left the winery in Pasticceria Tremezzina and the new owners Nicola, Amelio and Concetta Cusano continue the pastry tradition and the original, genuine Torte Tremezzina.

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