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The first pastry in the world to produce only leavened products.
For more than sixty years, we dedicate ourselves to the art of leavening, Tiri’s speciality.
We believe that, in our work, it is important to do only things that we do best. This is the reason why we have decided to create the first pastry in the world to produce only leavened products. The sourdough, one of the family, occurs in any creation: single portions, biscuits, chocolate candies, spreadable creams and also in the ice cream. You will have the opportunity to taste everyday unique sweets with an inimitable flavour, able to tell a long story: the story of our family.
Vincenzo Tiri, after paid his dues in the laboratory of the most important experts of leavening at national and international level, assists, with his brother Giuseppe, dad Michele in the management of the company. Here come the first awards and rewards that bring to the fore the brand Tiri and lead to an innovative Panettone, realized with the exclusive method of the three kneading phases, becoming in the following years the most awarded in Italy.
Year of establishment:
2017
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2021
Export turnover:
From 75.000 to 250.000 Euro
Activities:
Manufacture of bread and similar products
Manufacture of fresh pastry goods and cakes
Wholesale of sugar, chocolate and sugar confectionery
Intermediation service activities for non-specialised retail sale
Self-service or takeaway restaurants, other than ice cream parlours and pastry shops
Ice cream parlours and pastry shops
Beverage serving activities
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Company:
TIRI SRL
Web site:
Address:
VIA GALLITELLO 277-279
City:
POTENZA (PZ)
Zip Code:
85100
E-commerce:
Social media:
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Traditional Panettone
Ladies and Gentlemen, here you go the most awarded Panettone in Italy.
We were the first to flout the tradition of Panettone, whose recipe provides for only two kneading phases, and to reinvent it, making it softer, fragrant, and more digestible. This has been possible thanks to our innovative method with three kneading phases and 72 hours of production, and the selection of the finest ingredients. The result is a Traditional Panettone soft and fragrant, enriched by the taste of citron of Diamante, by the Australian raisin and the Staccia orange of Basilicata.
Award-winning and appreciated by critics, it is the must have for Christmas.
Pandoro
The Extra-soft. The evolution of Pandoro.
In 1894, the Pandoro was invented in Verona. In 2018, the Extra-soft was born in Acerenza, the evolution of Pandoro.
In order to make it softer as against the original recipe, the Master Vincenzo Tiri has used a blend of three different doughs, as a result of a long research that led him to search for the best types in the world.
Traditional Colomba
Awarded as the best Colomba in Italy by Gambero Rosso in 2017.
The best raw materials personally selected by Maestro Tiri, 3 long rises, 72 working hours and a hundred-year-old sourdough give life to a Colomba unsurpassable in softness, digestibility, perfume and taste. The soft and fragrant dough is embellished by the taste of “Arancia staccia” and also with the taste of icing of sugar grains and almond.
The Colomba that will make your Easter even more special.
Limoncello Babà
The typical babà of the Neapolitan tradition, with the surprising taste of the famous lemon liqueur.
Soft, tasty and with a dainty scent of fresh lemon, they are a delicious alternative to “classic” babas.
BISCOTTIRI
Biscuits with natural leavening
Unlike common shortbread biscuits, biscuits, thanks to a long natural rising, are much lighter, digestible and crumbly. A biscuit made with few ingredients and always genuine but enriched by the delicacy of fine drops of dark chocolate. To be enjoyed at all times of the day thanks to its simple and delicious taste that never tires the palate.
One Biscottiri leads to another...