Martesana Milano Easter

We took inspiration from flowers and Spring to create extraordinary Easter sweets.

Our homemade colombe are a cult and you can choose from three different versions:

• Colomba Fiori di Pesco
The great news for Easter 2019 is an homemade colomba that smells like flowers and that is beautiful to see. Filled with peach jam, is covered with white chocolate and amaretti biscuits.

• Colomba Arancia e Cioccolato
This is the dream of all people who love chocolate. The dough has pieces of chocolate and candied orange pieces and on the top is covered with extra dark chocolate. Just irresistible!

Colomba Tradizionale
Always a classic, Colomba Tradizionale is easy to recognize thanks to the high quality of its ingredients. Candied orange pieces are made from the best oranges and it has a crunchy mix of sugar and almonds on the top.

You can’t say it’s Easter without chocolate eggs! We create them choosing the best chocolate mix from sustainable plantations. There are a lot of kinds of eggs, classic milk, white and dark chocolate but also chocolate and hazelnuts, puffed rice and hazelnuts with milk chocolate. Discover also the decorated chocolate eggs, they are amazing!


Martesana and Dfood for Milan Design Week

Martesana Milano is part of Dfood project, born to create a food design district in Via Paolo Sarpi – Milan. During Milan Design Week we will organize some events:

• Design your skyline
On Friday April 12 kids will become pastry designers, creating their favourite skyscraper with sugar paste. They will be helped by Vincenzo Santoro and Jacopo Zorzi.
Via Paolo Sarpi 62 – Milan from 5.00 pm to 6.00 pm

• Design Chocolate Eggs
On Saturday April 13 Martesana Milano will present an exclusive show cooking: our pastry chef Jacopo Zorzi will create Easter chocolate eggs!
Via Paolo Sarpi 62 – Milan from 3 pm to 4 pm

• Cocktail Night
Friday April 12 and Saturday April 13, Via Paolo Sarpi Martesana Milano shop will stay open until midnight and will propose cocktails especially made for this happening!

Martesana Milano - Spaccacuori

Valentine’s Day: Spaccacuori

This Valentine’s Day, share a heart! We have created for couples (and singles) Spaccacuori, a heart-shaped cake composed of two halves of different flavors, to be chosen from four fantastic recipes: Alexander, with chocolate and pistachio; Cheese cake with red fruits; Dolce Sinfonia, with a dark chocolate mousse and hazelnut; Divina, gluten free with mango and passion fruit.

Share an entire cake with the one you love, win the one who still does not know about your feelings with your half cake, treat yourself with a half heart, if you have not  found your soul mate yet but you love sweets.

Pasticceria Martesana Milano - albero gastronomico

Gastronomic Tree

The Italian traditional panettone gastronomico this year has been reinvented by our Pastry Chef Alessandro Comaschi, who has given it a “new cut” recalling the shape of the classic Christmas tree. The very soft bread contains, among its slices, a rich filling of salmon, shrimp, loin, cooked ham, salami, raw ham and goose paté.

Pasticceria Martesana Milano - artisti del panettone

Artists of Panettone: new Sky 1 program and Temporary store

Sky dedicates a very sweet series to the art of craft panettone: Artisti del Panettone, on air starting November 26. Watch the episode dedicated to Martesana Milano and our Maestro Vincenzo Santoro on November 26 at 7.10pm on Sky 1! You can watch the TV show also on Channel 311 or on Channel 11 on Mediaset Premium.

And all the Panettone artists will also meet on December 8 and 9 in Milan at Palazzo Giureconsulti, where a temporary store will be set up. On Saturday 8, we look forward to seeing you at 1pm at our Masterclass and on Sunday 9, stop by at 2pm for a tasting of our homemade panettone.

Website >

Martesana Milano_ Marcella Moutte World Pastry Stars

Marcella Moutte “Best Pastry Chef under 30” – World Pastry Stars

The fifth edition of the World Pastry Stars event awards our young pastry chef Marcella Moutte “Best pastry chef under 30”.

Marcella Moutte, born in 1991, already winner last autumn for the best savory pastries, presented five recipes: a modern cake, a yeast leavened dessert, a single portion, a mignon and a dish desserts, which have won the prestigious parterre of jurors.