Maciste – Artisan pastry

Region: Lazio

Business namee: Tixy Baxery

Location: Cori (Latina)

Historical context and birth of the company

Since ancient times in the countries they use to recognize themselves with nicknames inspired by particular characteristics of the person “Maciste” is that of Andrea Ceracchi, a nice way to highlight his slender physique.
Andrea, however, put all his strength into the pastry shop.
We are in Cori, a hilly area, with the Lepini Mountains behind and the Pontine Plain in front, a village with very ancient origins, even pre-Roman ones, as evidenced by the recent archaeological discoveries that led to the discovery of a settlement dating back to the Age of the Bronze Age.
According to historical sources, Còra was counted among the Prisci Latini, the original nucleus of peoples of Latin lineage organized into a federation of sovereign states. Before the invasion by the Volsci, it enjoyed full autonomy, so much so that it owned and minted a coin with the name of “Koran”.
Over the centuries, the city of Cori was enriched with buildings and monuments (such as the walls, temples and the chain bridge) that are still well preserved today, which since the Renaissance attracted the attention of artists, writers and scholars.
Here, in 2008, Maciste, having learned the art of pastry making in a Campania laboratory, returned to her country and opened, together with Tiziana Apicella, a pastry shop that exclusively uses local products, natural and without preservatives.
A work based on craftsmanship, a hidden value that really makes a difference.

“Behind a handcrafted product is the heart of those who make it”.
Andrea Ceracchi (Maciste)

All the production of the Maciste pastry shop derives from local raw materials.
The flours used, from ancient Timilia and Frasinese grains, are grown in the area. The sugar is raw and unrefined, the fat is of high quality and the butter is alternated with extra virgin olive oil, exclusively of the Itrana variety.
Great space is reserved for local vines, the native Nero Buono and Bellone grapes are processed withered, candied or reduced to must.
No ingredients are derived from chemicals, only natural products and without preservatives, and the search for new raw materials is constant and uncompromising.

Andrea Ceracchi’s secret? certainly the mother yeast.
A mixture kept alive for over 60 years and periodically left to mature between the rows of Coresi vines.
The undisputed stars of the Maciste pastry shop are the Panettoni and Le Colombe, awarded nationally and internationally, a pride of the Pontine territory.
These desserts amaze the palate every time with flavors that are the perfect combination of traditional recipes and innovation
Future projects? Spreadable nougat with extra virgin olive oil and “Pancora”, a leavened cake baked in terracotta made by a choir craftsman, which we hope to tell you soon.

• Italian Confectioners Championship: The FIPGC (International Federation of Pastry, Ice Cream and Chocolate) awards the Silver Medal for the “Traditional Palombella” Classic Colomba
• Divina Colomba 2022: Among the best 30 innovative doves in Italy
• Finalist “Tenzone del panettone Parma 2021”
  2nd classicized to Panettone Maxium 2021 “best artisan panettone in Lazio”
• Panettone world Cup: 2022 world championship qualification as the best panettone
• 2021 Best Panettone World Championship The FIPGC (International Federation of Pastry, Ice Cream and Chocolate) awards the Silver Medal for Panettone Classico “Zara Classica”