Behind our Taste Library is the desire to create and spread the culture of culinary pleasures. We see it as a useful tool for learning more about the history of bread-baking and pastry-making.
Our Library collection features more than 2,000 ancient and modern volumes. The acquisitions are the result of years of research and donations that have helped preserve the most important specialized books in the world of bakery and confectionery.
Our catalog consists of over 34 subjects and includes several recipe books, manuals and treatises by chefs and gastronomes. These are the “monuments” to the cuisine of centuries past, both Italian and foreign.
Many of our Library’s books are used for teaching purposes in the company. There are monographs, essays and manuals on nutrition, on food safety, quality, chemistry and biology. There are several books that deal with leavening techniques from ancient times to today.