Pasticceria Rippa:
since 1958, we preserve the art
He was a kid when Sergio Rippa entered the shop of the pastry chef who first created the so-called Bacio di Dama in Tortona. Not yet fourteen, Sergio began to learn about pastry art from that authentic Master. Among biscuit cutters and moulds, old copper pots, a large wood-fired oven and massive stoves, this scrupulous and meticulous man handed down to Sergio all his passion for this job.
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In 1958, Sergio and his brother Marco founded the italian bakery Pasticceria Rippa in Sale (a small town in the province of Alessandria), and it quickly became a reference point for the most discriminating palates. Rippa’s bakery is still in Sale and continues its production of the so-called Baci di Dama and Amaretti Soffici (Soft Macaroons) as tradition has it: with authenticity and quality. Over time, Rippa’s products have reached an increasingly wide market, both for personal consumption and for a gift that does not go unnoticed, on the contrary it is remembered with delicacy at every Bacio or Amaretto.
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