The Torta Paradiso is one of the most iconic desserts of the Pavia province, celebrated for its simplicity, softness, and irresistible aroma. Its history is tied to the city of Pavia, where it was created in the 19th century by the renowned pastry chef Enrico Vigoni. To this day, this cake remains a symbol of local excellence, delighting palates with its genuine goodness.

The origins

It is said that Enrico Vigoni perfected an old recipe to create the Torta Paradiso in his workshop in Pavia around 1878. Its lightness and delicate flavor quickly made it famous, earning the name "heavenly cake." The Vigoni Pastry Shop is still considered the home of this dessert.

The simplicity of the ingredients

The Torta Paradiso is made with a few high-quality ingredients: butter, sugar, eggs, flour, potato starch, and lemon zest. The secret to its success lies in the careful preparation and the use of fresh, top-notch ingredients, which give the cake its soft texture and enveloping flavor.

A versatile dessert

The Torta Paradiso is perfect for any occasion: ideal for breakfast or an afternoon snack, perhaps paired with tea or coffee, but also as a dessert, served with a dusting of powdered sugar or alongside chantilly cream. Its simplicity makes it a favorite for everyone, young and old alike.

A Pavia symbol to discover

Today, the Torta Paradiso is a symbol of Pavia and a treasure of Italian confectionery. Visitors to the city should not miss the chance to taste it in its original form, preferably from the historic Vigoni Pastry Shop.

This dessert, with its delicacy, brings the taste of tradition and the authenticity of Pavia’s culture.