TIRI 1957 – Maestri dei dolci lievitati.

Tiri 1957 has turned the small village of Acerenza into a global pilgrimage site for connoisseurs of leavened dough. While most pastry shops diversify, the Tiri family focuses exclusively on the art of fermentation, utilizing a signature three-stage dough process and a 72-hour leavening cycle. This painstaking method results in a panettone that is famously light and airy, defying the density usually associated with the style. Beyond their seasonal masterpieces, the shop serves mother-yeast-based treats year-round, including artisanal biscuits, individual cakes, and even leavened-based gelato. Everything is anchored by local Basilicata ingredients like regional honey and hand-candied fruits. It is a true specialist boutique where a decades-old family heritage meets a modern, almost scientific obsession with the perfect rise.