Pasticceria Caffetteria CELIO di Zampirolli Diego

Goodmorning everyone. I have to admit that I still go to buy them. The quality has collapsed and there are now only mignon pastries. I take them home and it takes 3 days to finish a tray. I eat one and then I refuse. The cream is no longer as good as it used to be. Equally for the rest of the pastries. I still go only because I have a dear friend who works there. Now I will stop because buying supermarket packages makes no difference. At the beginning I had proposed a good pastry chef also to be tested, but ... certainly the expenses ... I also spoke with friends and they are of my same opinion, that is, there is no more quality. And as I repeat, a good pastry chef would serve ... Greetings to all and happy holidays

This pastry has accompanied many anniversaries of my family. But the last order I requested - leaving free space for the pastry chef (in the aesthetic composition) ... I will say that he missed the expectations. As a painter I think that even a pastry chef conveys his mood and, this cake was very soft, faint in colors, almost sad. Not festive for a birthday. With the dedication: Happy 77 mamma. It looks like a website, as the birthday boy said. I hope you do not want to reply with a sad comment, also because what is strange ... is that you will still make cakes, but my 77 years old mom (that's years) won't make them yet.

All great very nice staff

Often I happen to go through Cavarzere and breakfast by them has now become a custom. Their products are really of a high standard, made with care and genuine products. Well done, keep it up. I'm not from the area but I have seen that the staff has always presented themselves cordially and with sympathy, which is now increasingly rare.

When I return to this place, made of absolute sweetness both in the staff and in the display of all the miniature and sweet "pastas", my eyes shine and my taste buds feel the freshness the perfume the aroma, perfect mix that I recommend to all!