Since 2014, Luvirie has also been crafting artisanal pastries in our on-site bakery, using original and traditional recipes. We use only excellent raw materials, sourced almost entirely from Romagna. Our production techniques fully respect the principles of artisanal quality and tradition.

Since 2009, Luvirie has benefited from the collaboration and expertise of the co-founder, Vittorio Maritano, a chef and food chemist with a family tradition spanning four generations in the art of pastry, begun by his great-grandmother Margherita.

Our soft Romagna-style pastries, made by hand, have expanded over time to include a wide range of delicacies, from biscuits to traditional Romagna ravioli, as well as seasonal sweets for Christmas and Easter such as Panettone and Colomba available in three different formats, featuring both traditional and assorted flavours. And, of course, there is the indispensable Romagna Easter Pagnotta.

We use only lightly refined (type 1) flour made from 100% Romagna wheat, artisanally produced butter, hand-prepared fillings and candied fruits, and very slow, low-temperature baking to preserve the organoleptic qualities and colours of a high-quality raw material, mostly sourced from the local area. 

For the doughs of Panettone, Colomba and Pagnotta, we use a double fermentation process with our natural sourdough starter.