…how beautiful they are!!!

With this exclamation addressed to his grown up children, Vincenzo Spinosi created a new gastronomic jewel! After creating Spinosini in 2000 which are dedicated to his small children, in 2009 in Tokyo, at “Armani Ginzia Tower”, one of the most prestigious and luxurious Armani’s restaurants, Vincenzo baptizes SpinoBelli dedicating them to his now grown up sons: Marco and Riccardo.

Unlike Spinosini, SpinoBelli have a thicker section.

For the dough he uses new mixtures of durum wheat flour and fresh Italian Omega 3 eggs, still broken by hand in the laboratory.