It is at the end of the 50s, in a family workshop, in a village of Alta Langa, that our history is born, and it is here that we learned the artisan wisdom that still today distinguishes us.

Craft laboratory of products with IGP certified Piedmont Hazelnuts

The origin of the confectionery
tradition Cerrato

The story begins when in the 50s Mario Cerrato, together with his wife Adelina, decided to open a small family shop and to produce bread.
Driven by his tenacious and strong-willed character, he was the first in the area to sell the Micche, the local “country bread”, which until then everyone kneaded and cooked in the wood-fired ovens of their homes.
Thus, an important production developed that in the 60s led him to invest in a thermal cycle oven, improving quality and fragrance.

The origin of the confectionery
tradition Cerrato

The story begins when in the 50s Mario Cerrato, together with his wife Adelina, decided to open a small family shop and to produce bread.
Driven by his tenacious and strong-willed character, he was the first in the area to sell the Micche, the local “country bread”, which until then everyone kneaded and cooked in the wood-fired ovens of their homes.
Thus, an important production developed that in the 60s led him to invest in a thermal cycle oven, improving quality and fragrance.

Authentic values,
our guide

In love with his land, Mario understands that a successful food business is not based only on the quality of the raw materials, but it is the result of a mix of ingredients: constant dedication, a spirit of inventiveness, great artisanal mastery and a dose of risk and investment that always marks all the companies that are destined to grow up.

The fruit of our land:
Hazelnut

Gifted with intuition and foresight, he bets on the finest product of his land, the “tonda gentile” hazelnut – today IGP certified Piedmont Hazelnuts. It is the bakery, in fact, Mario’s new bet, which will change the fortunes of the small family workshop.
He is convinced that his fellow countrymen, tireless workers, deserve more than the simple yet very good daily bread, and offers for sale a genuine and tasty dessert.

 

Pastry art,
our greatest passion

That’s how “La Langarola” Cerrato Hazelnut Cake was born, which could cheer up the Sundays in the family of the inhabitants of Castelletto Uzzone and of that portion of Alta Langa. Its simple and rich recipe lies in the genuineness of its ingredients and in the slow and careful processing, just like it used to be.
A precious land, ancient peasant knowledge, the tenacity of work and the courage of intuition: this is where the history of excellence Cerrato comes from.

Pastry art,
our greatest passion

That’s how “La Langarola” Cerrato Hazelnut Cake was born, which could cheer up the Sundays in the family of the inhabitants of Castelletto Uzzone and of that portion of Alta Langa. Its simple and rich recipe lies in the genuineness of its ingredients and in the slow and careful processing, just like it used to be.
A precious land, ancient peasant knowledge, the tenacity of work and the courage of intuition: this is where the history of excellence Cerrato comes from.

The tradition of the fathers meet the respect and bravery of the children

A new business
chapter is written

Alessandro, Mario’s son, began working alongside his father in the laboratory at 18 years old and learning the secrets of this ancient craft.
Strong of the same paternal entrepreneurial spirit and aware of the immense value of the artisan knowledge transmitted by his father, Alessandro has expanded the laboratory over the years, he invested in machinery and new resources, thus enriching the range and quantity of confectionery processing but always maintaining the genuineness and quality of a strictly artisan production.

 

A new business
chapter is written

Alessandro, Mario’s son, began working alongside his father in the laboratory at 18 years old and learning the secrets of this ancient craft.
Strong of the same paternal entrepreneurial spirit and aware of the immense value of the artisan knowledge transmitted by his father, Alessandro has expanded the laboratory over the years, he invested in machinery and new resources, thus enriching the range and quantity of confectionery processing but always maintaining the genuineness and quality of a strictly artisan production.

 

Cerrato Company today

It is a healthy business which boasts of a rich production, led by Alessandro Cerrato, his wife Maria and his daughter Arianna, who continue, with artisan passion, to keep alive a tradition of excellent confectionery art, which is enriched day by day by new creations, new products, to satisfy the demands not only of local customers but of many lovers of Piedmont desserts, scattered throughout Italy.

Laboratory and Coffee Shop

During the years, Alessandro has expanded the laboratory, he invested in innovative machinery and in new resources.
In 2010, the family store in the square of Castelletto Uzzone was enlarged to annex a room that now houses a tasting area and a small coffee shop, where visitors can enjoy the delights signed by Cerrato.