Cornetto 1980 Courbé Vide Glacé 85 g (Carton 50 pièces) — San Giorgio

Cornetto 1980 Curvo Vuoto Glassato — 85 g, case of 50 pieces

The Cornetto 1980 by San Giorgio is a pre-risen frozen curved croissant weighing 85 g, glazed on top and empty inside, designed for professional bakery and pastry use. The case contains 50 pieces (approximately 4,250 g net). Produced by San Giorgio S.p.A. in Castel San Giorgio, Salerno, Campania, established in 1980 — the "1980" line is the heritage range that recalls the founding year and the artisan pastry recipe of the company. BRC, IFS, ISO 9001 and HACCP certified.

What is the 1980 Cornetto

The cornetto is the Italian breakfast croissant: distinct from the French butter croissant, it is sweeter, softer and traditionally curved (mezzaluna). The San Giorgio 1980 line preserves the classic Italian pasticceria recipe with naturally leavened laminated dough, generous butter content and a thin sugar glaze that bakes into a delicate crust. The hollow center is designed so the operator can fill it after baking with creams, jam, gianduja, pistachio paste or whipped chocolate — keeping the filling crisp until service.

The producer — San Giorgio S.p.A.

San Giorgio S.p.A. is a Campania-based industrial bakery founded in 1980 in Castel San Giorgio (Salerno province). Starting as a small pastry laboratory, the company has grown into one of the Italian benchmarks for frozen pre-risen bakery products (Frozen Bakery segment) supplying bars, pastry shops and bakeries across Italy and Europe. The company holds BRC Food Safety, IFS Food, UNI EN ISO 9001 and HACCP Reg. CE 852/2004 certifications. The 1980 line is the heritage range that takes its name from the year of foundation.

Organoleptic profile

Golden-amber curved croissant with light sugar glaze on top. Open honeycomb crumb, soft and airy, with a buttery aroma and balanced sweetness. The thin glaze provides a delicate crunchy bite that contrasts the soft interior. The empty center is the canvas for the operator's signature filling.

Professional uses

1) Classic breakfast cornetto: bake, fill warm with cream or jam through a piping bag, dust with powdered sugar. 2) Pistachio cornetto: fill with Bronte pistachio cream, top with chopped pistachios. 3) Gianduja cornetto: fill with hazelnut chocolate paste, finish with cocoa nibs. 4) Savoury variant: fill with cured ham and Brie for hotel breakfast buffet. 5) Coffee-shop classic: serve plain with cappuccino as an authentic Italian breakfast experience.

Common mistakes to avoid

Avoid baking the cornetto still frozen without final proofing — the structure will collapse. Do not skip the 60-90 minute proofing at 20-22 C: the pre-risen dough needs to recover volume before baking. Never refreeze after thawing. Do not fill the cornetto before baking — the filling will burn and the structure will become soggy.

Storage and preparation

Store frozen at -18 C until use, away from light and humidity. To bake: place the frozen pieces on a baking tray with paper, thaw and proof for 60-90 minutes at 20-22 C until doubled, then bake in a static oven at 170-180 C for 16-18 minutes (or fan oven 160-170 C for 14-16 minutes) until golden. Once baked, consume within the same day. Do not refreeze after thawing.

Distribution and Logistics across Switzerland

LAPA delivers frozen bakery in temperature-controlled vehicles (-18 C) throughout Switzerland: Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, Winterthur, St. Gallen, Biel, Sion, Fribourg and across the Italian-speaking Ticino region. For Cantons outside our direct fleet coverage we rely on Swiss Post, Planzer, Galliker and Camion Transport for B2B and B2C deliveries to restaurants, hotels, Italian gastronomies, pastry shops, coffee shops, gelaterie and private customers.

Who it is for

Pastry shops, hotels, bars and coffee shops, bakeries, breakfast and brunch venues, ho.re.ca operators and Italian gastronomies who want to offer an authentic Italian morning experience without compromising on quality or production time. The frozen pre-risen format allows on-demand baking, zero waste and consistent quality every morning.