In the 1926 , Saverio Serio, a known and
appreciated pastry-cook, after a long period of
formation near industry of rock in benevento,
open his own activity in his country called San
Marco dei cavoti.
In a short period he contributed to make
appreciate the torrone thank to his skills in
the choose of ingredients and soon the torrone
become the characteristic production of San
Marco dei Cavoti and today san Marco dei Cavoti
is famous just for the production of Torrone.
The classic and typical torrone of San Marco was
composed with honey, egg white , hashed almond.
The idea of Croccantino called The perfect was
winning, so mister Serio proposed them in two
version: covered with only fondent chocolate and
covered with fondent chocolate and sugar. The
last type was proposed until 1960 Saverio Serio
died prematurely, so his work was continued by
his wife and his son who continued the familiar
tradition with love and passion.
Actually the industry is localized in the
industry zone where there is the production of
torrone, torroncini and from 1997 it was founded
a “s.r.l. society” and there are 5 associates.
Then in Via Roma there is another laboratory
where produces and sells fresh pastry and sand
bank. Recently are been introduced new machine
to increase the production and better the
quality. Today the Dolciaria Serio sells its products
in Europe, U.S.A and Canada.