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Catering service in Tuscany, banqueting service for weddings, banqueting services in Florence.
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The Banqueting business plays a large part in Robiglios fame and we are certainly a leader in this sector. |
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| high quality,tuscan catering caterers,caterer leader,customized custom menu for weddings in tuscany,catering service in tuscany in florence,luxury catering in tuscany,wedding catering banquet in tuscany,traditional bakery in tuscany,banqueting service for weddings in tuscany |
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The Banqueting business plays a large part in Robiglios fame and we are certainly a leader in this sector.
Altought tuscany is where Robiglio most frequently works the entire catering staff and equipment can be transferred for events outside the Tuscan region. Only the finest tableware, crystal and porcelain are used for the table settings and the buffet table. The tablecloths are of fine cotton brocade in several different colors which are chosen and coordinated with the floral decoration according to the affect desired. The Robiglio chefs are able to satisfy every possible request of their clients and the presentation is pleasing to the eye as well as to palate. The choice of wines is vast and coordinated with the menu decided upon. The possibility to work directly with Mr. Robiglio and his staff is the key to successful entertaining. To have everything prepared meticulously before and put totally in order afterwards makes yours party giving effortless. Catering service in tuscany, banqueting service for weddings, banqueting services in Florence. Robiglio looks forward to working for you and with you. Please do not hesitate to communicate with us via our web site, fax or telephone number or postal address: All of which appear on yours screen. Thank you. The first Robiglio pastry shop, founded by Pietro Robiglio, opened in Florence in 1928. Mr. Robiglio was born in a north-west region of Italy, Piedmont, near Turin and began working as a young boy in the bakery of the small town where he lived. Here leaned the basics for pastry baking and mastered the art of using self-rising natural yeast. He went to Milan and worked at Sant'Ambroeus, the famous Milan pastry shop, where he learned to make the well known Panettone. He than went to Verona in order to learn the secrets of that region's Pandoro. Mr. Robiglio then visited Florence and fell in love with the city, deciding then and there to open his first shop in Via de' Servi. Florence appreciated the excellent quality of his products and he soon had an affectionate clientele who delighted in the different ways of decorating sweets and making chocolates offered to them by the gentle and capable baker from Piedmont. Mr. Robiglio left his business to his son Pier Luigi, an architect by degree, who did much to put the business on an entrepreneurial level while firmly keeping intact the quality of the baking and advancing the variety of the products. The third generation of Robiglio, in the person of Edoardo Robiglio, has taken over the now four shops and management of the catering business. He is dynamic and dedicated as was his grandfather and father before him and personal contact with clients is highly appreciated. . |