In the early 1960s, returning from Switzerland after a work experience in the restaurant sector, a very young Eugenio developed the desire to create his own business. Thus in 1965 the "Bar Mercuri" was born in the small village of Caccuri. Within the same structure, located in the central square of the village, after a few years there is a very small artisan pastry shop where the famous "Amaretto di Genio" is born, characterized by a bittersweet taste and an inviting scent of almonds. Over time he understood that the importance of a careful selection of raw materials was essential for the "product" to give the maximum in terms of taste, quality and freshness. Technique is certainly important, but the result of a good product lies in selecting, dosing and mixing all the various ingredients to enhance their value, taste and aroma. Amaretto, fruit of passion and long experience, preserves over time the characteristics of genuineness and fragrance typical of "homemade things"
“True pastry is an art to be handed down from father to son”
Today, as then, his son Giuseppe, after inheriting the secrets of the trade, carries on the family tradition in respect of the same quality and with the same enthusiasm and passion.
