Our History

THE LABORATORY: Where the Magic Happens

Behind every creation of Pasticceria Vannino lies our laboratory: a place where passion, technique, and premium ingredients come together to craft sweets that tell the story of our land and traditions. Here, everything displayed in our shop is made with care and dedication, following the highest artisanal standards.

Quality begins with the selection of raw materials, chosen with meticulous attention. We prioritize products from our Tuscan territory: stone-ground flours, organic honeys, artisanal jams, and fresh seasonal fruits. Each ingredient is selected not only for its intrinsic quality but also for its respect for local traditions and sustainability.

The laboratory is a place where innovation breathes life, always with an eye toward tradition. Every dessert, from breakfast pastries to the most elaborate cakes, is the result of careful craftsmanship and continuous research. The dedication of our team and the vision of Zeno Vannini make every creation a unique experience for the palate, blending the simplicity of authentic ingredients with the art of modern pastry-making.

ZENO VANNINI: Tradition, Innovation, and Artisan Mastery

A young talent in Tuscan pastry-making, Zeno Vannini is synonymous with passion, dedication, and professionalism. Born in 1995, Zeno took his first steps into the world of pastry with determination and an innate curiosity for the culinary arts. Graduating with top honors from the renowned “F. Martini” hospitality school in Montecatini Terme, he quickly gained attention for his talent and entrepreneurial spirit.

During his formative years, Zeno enriched his professional experience with prestigious internships at iconic places such as Villa Cora and collaborations with masters like Loretta Fanella. His thirst for knowledge led him to work in the laboratory of the celebrated Paolo Sacchetti, where he honed his skills in the art of leavened pastries, discovering a true vocation.

In 2021, Zeno fulfilled his dream by taking over a historic venue near Florence and founding Pasticceria Vannino. Here, he combines the elegance of tradition with a modern and revolutionary touch, becoming a point of reference for those seeking sweets that merge technique, innovation, and authentic flavors.
A master of leavened pastries, Zeno stands out for his continuous research and innovation, creating unique and memorable breakfast pastries. Among his many achievements, he earned first place in the competition "Il Miglior Cantuccio di Prato" and a prestigious third place in the historic "La Schiacciata alla Fiorentina" competition, confirming his role as a key figure in the Tuscan pastry scene.