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The history of the pastry shop of Luigi Lazzaris has its roots in the early 1900s when a pastry chef from Castelfranco Veneto (TV), driven by a passion for fruit and cooking, combined quince, candied fruit, mustard oil, and produced the first cotognata, as it was called at that time. A success that enlivened the alleys and streets of the town of the great master Giorgione.
Not long after, Lazzaris' cotognata crossed over to Venice and throughout the regional territory. The first orders from abroad began when Luigi Lazzaris started participating in international exhibitions and competitions, winning as many as 6 gold medals in various states.
Lazzaris: a tradition passed down from generation to generation
Since 1922, Lazzaris has opened its small production company in via XX settembre and has moved towards the production of various flavors, using top-quality raw materials. The tradition has been passed down from Luigi to Eirberto and from Claudio to Alberto. Today, Lazzaris still maintains the ancient recipes of the Pastry Shop of Castelfranco and has expanded, offering very high quality jams, including organic, ice creams, and various other preparations.
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