ristorazione — Chiampo · Veneto
In the Chiampo valley, among the hills of Vicenza, there's a piazza and there's a counter. Every morning at seven, Nicola Dirupo opens Pasticceria Dirupo with the same promise: nothing that isn't made by hand, with carefully chosen ingredients.
On Piazza Giacomo Zanella, in the heart of Chiampo, the door of Pasticceria Dirupo opens every morning at seven. It's a precise address, in the center of town, where those who know the craft have chosen to stop: a modern, elegant place that needs no loud signage to be found.
Behind the counter, production is entirely handcrafted: fresh butter, no industrial semi-finished products, nothing frozen. Cakes, pastries, brioche and bread are made fresh every day in the in-house workshop. Among the offerings are also vegan brioche, made with the same care but without ingredients of animal origin: a matter of method, not compromise.
Leading the kitchen is Nicola Dirupo, a young master pastry chef with a decade of experience in fine pastry-making. His own pandoro (traditional Italian sweet bread) — described by those who have tasted it as exceptional for its flavor and softness — is the fullest example of what happens when technique and raw ingredients meet without shortcuts.
Discover the full page for Pasticceria Dirupo: products, opening hours and how to reach it in Piazza Giacomo Zanella in Chiampo.
