Pan Ducale

Born in San Giacomo of Atri (TE) in 1938, after having carried out different jobs, in 1966 he takes up the management of the theater café in the main square of Atri. It’s in this very café, in the heart of Atri, where the story begins: Filomena, Pasquale’s mother, jealously held the recipe for Pan Ducale, a cake characteristic of the city, with origins that date back to 1352, the year in which the Dukes of Acquaviva arrived in the city. Pasquale D’Amario, with the help of his mother and that of his wife Maria Rosaria, competent pastry chef, begins to produce the cake: He kneads it in the cafés back room, brings it to bake in the town oven, and then hand wraps it to sell at his café. The success of his idea, but above all the excellence of the cake itself, pushes Pasquale D’Amario to sell the café and completely dedicate himself to the production of Pan Ducale. Buy a piece of land just outside the city walls, built a small laboratory, buy ovens and begins to sell the sweet even outside the territory of Atri. Pasquale D’Amario buys some land just outside of the city walls, where he builds a small laboratory, buys some ovens, and begins to sell the cake beyond the Atri area. Thanks to hard work and a just intuition a dream comes true: Pan Ducale, glorious recipe from the 1300’s, by now forgotten, returns to being the symbolic cake of Atri and all of Abruzzo. Before long, Pasquale D’Amario, with the help of his wife, begins to produce other sweets, and in order to meet ever growing demand over the course of the years, calls to work with him different local women, expert hands, brought together to make sweets in the same manner they make them at home. Strengthened by the created team, but above all strengthened by the fine recipes carried out through an artisan method, Pasquale D’Amario ventures into the international market. PAN DUCALE, therefore, aside from being the characteristic cake of Atri, became a known and well established brand in the international marketplace.