By Our Editorial Staff
Founded in 1916 by Armido Valecchi, Pasticceria Valecchi is a family history and passion for the art of confectionery. Armido, who grew up in the best shops in Florence, opened his workshop in Borgo San Lorenzo, at the crossroads between Piazza Cavour and Corso Matteotti, and passed on his love for confectionery to his son Osvaldo. It was a workshop born of dedication and craftsmanship, where the laboratory was adjacent to the family home, following the traditional principle of ‘uscio e bottega’ (shop and workshop).
In 1920, thanks to its success, Armido was able to move to more spacious premises in Via Mazzini, where the pastry shop still stands today. This new location has housed, generation after generation, the flavours and traditions of an entire family. In the 1970s, Alfredo, Armido’s grandson, found a precious recipe from his grandfather in the old archives. This special cake, created as a tribute to Borgo San Lorenzo and called ‘San Lorenzo’, once again became the symbol of the pastry shop, then passing into the hands of Francesco Belli, Alfredo’s son-in-law, who guarded it and was responsible for carrying on the tradition.
During the 1980s, Alfredo renovated the premises and introduced new typical recipes, such as Pan di Noci, Vignaioli biscuits and Cantucci del Mugello biscuits, then bequeathing the task of preserving these precious preparations to his daughter Benedetta, the current owner. Benedetta, who entered the pastry shop in 1992, had been working alongside her parents on weekends and in her free time since a very young age, and then devoted herself entirely to the family business.
Benedetta’s brother-in-law, Francesco Belli, joined the business in the same year. After years of study and specialisation at the Etoile school, he carried on the traditions of pastry making with dedication, refining his techniques more and more. His perseverance and commitment have brought him considerable recognition, including a gold medal at the 2023 World Panettone Championship, held in Naples, where his panettone won for its aroma, fluffiness and consistency. Already in 2022, he won second place for the best Easter dove in Italy, reinforcing his reputation as one of the best pastry chefs internationally, also in 2023, won the Massimo Alberini Award given by the Italian Academy of Cuisine, which recognizes activities that enhance tradition linked to the territory.
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.
With an invitation to visit the bakery’s new website, where you can discover the history and art behind each product, the Valecchi family welcomes you to taste their Christmas delicacies: the Panettone Classico (with candied fruit and vanilla), the Panettone Pere e Cioccolato, and the Panettone all’Albicocca Amalfitana. Don’t miss the opportunity to reserve these artisan delicacies!
Info: Pasticceria Valecchi, Via Giuseppe Mazzini 7, Borgo San Lorenzo (Fi) / Tel. 055 849 5930 / www.pasticceriavalecchi.it
