Jonathan’s special dough, crispy and crumbly, is enriched by carefully chosen raw materials: extra virgin olive oil from the Il Trebbio farm, local water and excellent ingredients such as tomatoes and local cheese.
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The history of this company begins a long time ago: it began in the 50s with the sign BURRIFICIO MUGELLANO. A small artisan business that deals with the production of butter, which is distributed in the province of Florence, especially in the capital.
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Francesco Belli is recognised as a master of the confectionery art. His philosophy is based on continuous research and refinement of raw materials, essential elements to maintain the artisanal quality that has made Pasticceria Valecchi famous. Recently, he has contributed to the book L’arte in cucina (Art in the Kitchen), published by Mondadori, a work that collects the stories and recipes of the best Italian chefs flanked by artists.
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