About
We are

"Learn the art and put it aside! That's what my grandfather Mario used to tell me when he took me to his yeast workshop in the afternoons. I didn't know it but he was planting a seed that would mark the course of my life forever."
(Dalila Esposito)

In a time when the value of authentic things is being rediscovered, Vizio was born: the artisan workshop in San Cesareo where Dalila Esposito and Simone Cavallo bring to life panettone and colomba that tell a story of tradition, dedication and dreams come true. Care, time, selection of great raw materials, panettone and colomba represent the quintessence of artisanal excellence. Dalila, daughter of art and granddaughter of Mario Antonelli – the capital’s historic lievitist – grew up surrounded by the magic of craft workshops, where she learned, from an early age, to know and respect the secrets of the white art. After inaugurating the third generation of the family tradition with Pasticceria Antonelli in Monte Porzio Catone, the meeting with Simone Cavallo, a childhood friend with a forward-looking entrepreneurial vision, marks the beginning of a new path. Artisanal sensibility and managerial skills, give birth to Vizio, where selected flours, high-quality butter, sourdough and long natural leavening times are the pillars of a production that requires maniacal care and mastery.

Each creation is a living organism, as Dalila likes to call it, because each panettone and dove is born from a delicate balance of experience, patience, and passion. A quality that has been rewarded: Vizio won first place in both categories – traditional and chocolate – of the prestigious Panettone Maximo 2023, and best chocolate panettone in the same competition for 2024, an award given by an international jury of pastry chefs and food critics. Vizio is more than a workshop: it is a place where tradition is renewed every day, where time and passion come together, and where every bite tells a story.

TraditionBite After Bite

“From the time we start with the refreshment of the sourdough starter, and the first four hours elapse, to the time our leavens are bagged fifty-eight hours elapse. The first evening kneading and rising for twelve hours, adding the ingredients according to the recipe, the second kneading stage, piling, further rising, checking how the gluten mesh is formed and the firmness of the dough until baking, are all processes that are followed as we go along and that make these processes adrenaline-pumping. Each time you hope that you have done everything the right way, but the dough can surprise you by being alive and able to transform in unexpected ways. To make sure that the important numbers in our production are always high in quality, I am manic about following all the steps of the process step by step.”