The history of Pasticceria Giotti’s Sospiri began in 1947, when Nicola Giotti, our founder, started producing them.

Our Sospiri are made with soft Sponge Cake soaked in Strega liqueur, which is opened at the bottom to be filled with custard; once closed, these little treasures are covered with sugar icing (the giulebbe, scèleppe in giovinazzese dialect). 

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Once the process of drying is complete, the Sospiri are decorated with candied fruit and filiform chocolate doodles.

The technique and passion that our pastry chefs employ in the preparation of this small, regal and light pastry is the same as that used by Giotti more than 70 years ago, respecting the tradition and history that this recipe brings with it.

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