– ‹Tresoldi› in the city and in the countryside, is the commonplace for bread and bread-making but not only: over time they become synonymous. Destiny common to other Bergamasco families, committed, in various capacities, in the field of food: they nurture and educate, generations of citizens and ‘foreigners’ visiting or passing through –
In 1938 Filippo Giuseppe Tresoldi moved, with his family, from Cassano d’Adda to Bergamo’s Upper Town. In the following decades, he gave prestige to the art of baking.
The first bakery opened in via San Lorenzo, in 1946 in via Gombito and in 1959 he bought the building located in via Colleoni at 13A, the new bakery. In the following years, the second generation of the family joined Filippo, the children Mario, Agostino, Italo, Claudio, Alberto, Amalia and Guido. While the third, that of the grandchildren, followed and the Fourth is to come.
If the first generation accompanied the population well beyond the devastation produced by the Second World War, at the threshold of the 70s, the second operated in the well-being characterised by strong economic growth and technological development up to the threshold of the 90s. The third generation gathered the testimony and reintroduced ancient flours, mother doughs, with personal satisfaction in the realisation of the product, both in the pan and beyond.
• the Upper Town, its cloisters, its courtyards, its streets, its cobblestone squares, tell of ancient stories and fascinations contingent on the human.:.
• the Upper Town and its springs, its fonts and fountains, within the walls, are fundamental for development over the centuries.:.
• the Upper Town and the current attention to food and nourishment. It draws heavily from the territory that supplies it through the tradition of the countryside and alpine civilisation whose origin is archaic temporal mediation.:.
• the Upper Town and modernity, seekers of artistic and culinary treasures: real delicacies expressed by the territory and beyond.:.