Antica pasticceria Jole
On the death of Pietro Rossi, which took place in 1923, the two activities passed to his children Adamo and Emilia, the latter, however, according to her father’s will, would have lost all rights to the two activities by getting married, so both remained with her son Adamo when her sister married.
Following the untimely death of Adamo Rossi, his widow Jolanda Badano continued her husband’s work. Called Jole by all, in 1930 the lady changed the name of the inn thus creating the Bar Jole, which she managed for twenty-five years; A lover of his work, he offered his customers the first artisanal ice creams, alongside which he also presented a wide range of fresh and dry pastries and the first chocolate delicacies.
In 1955 she was succeeded by her son Pietro and grandson Adamo Scasso until 1966 when the latter left the business to found the Liquorificio Scasso, while Pietro Rossi continued to take care of the bar and the amaretti factory founded by his grandfather until 1971 when the bar was taken over by his sister-in-law Giovanna Siri with her husband Elio Rossi. who in 1972 bought the license and thus started their own business.
Passionate about mushrooms since he was a child and known by everyone, as is usual in small villages, Elio began to turn his passion into an excuse to make Bar Jole the meeting point for passionate hunters from Sassello and beyond.
From this passion and from a tourism linked to the search for these small pearls of the Sassello woods, in 1996 L’Artigiana Del Fungo was born.
Initially founded as a support for the bar, the new company immediately found great success not only on the local Sassello market, but also on important awards including the one received at the Universal Exhibition in Milan in 2015.
As an important recognition and source of pride for the Rossi family, in 2020 the company was registered in the register of historic companies in Italy with more than one hundred years of activity.
Driven by this new goal, the family has therefore decided to expand the old pastry license by investing in new equipment and renovating the pastry laboratory, adding to the now famous production of Sassellini “chocolates with a soft heart”, that of the traditional Sassello macaroons, thus dusting off the old recipes jealously preserved in a drawer at home.
Even today, after many decades, the stove and sink for processing almonds are preserved on the top floor of Bar Jole, while what remains of some of the old equipment and packaging can be seen at the museum of L’Artigiana del Fungo.
Contact and visit
info@anticapasticceriajole.it
+39 019 720245
Localita' Aicardi, 9, 17046 Maddalena SV
Amaretti di Sassello
Cultural creative attribute
They are dessert sweets based on sugar, sweet almonds, apricot almonds and egg whites typical of Liguria. Conceived by Geltrude Dania in Rossi in 1850 and whose diffusion generated a flourishing confectionery industry in the area which is still active today. The ancient Jole pastry shop continues the production of the ancient dessert.
Features / technical data sheet
Baked confectionery product
Ingredients
Sugar – Apricot almonds 36% – Egg white – Almonds 10%. May contain traces of other nuts and nuts