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After a long and hard training, begun as a boy in an important confectionery laboratory in Sassello, and having learnt all the secrets about the making of the typical sweet, in 1955 Antonio Giacobbe starts his own activity with a precise aim: while the years of the economic boom quickly transform the laboratories in small factories," Giacobbe" begins as, and still is, a homemade activity. In the beginning he has just one customer: his own pub, run together with his sister.

In 1991, retired at this time, he hands over his activity to a nephew' s daughter, who inherits from her paternal uncle the "Art" of making the Amaretto, and still goes on with its production, following the same aim: making a high quality homemade product.