July 9, 2026

At Acquaviva, research, quality, and innovation are the values that guide the development of products designed to express the excellence of the Italian pastry tradition.

It is within this framework that La Lune Apricot from Vesuvius has been awarded the prestigious “APEI Approved Product” recognition by the Masters of the Italian Pastry Chefs Academy (APEI).

The product was presented during the APEI Technical Seminar, hosted at CAST Alimenti in Brescia—three days dedicated to training, professional exchange, and innovation in the world of Italian pastry excellence. The event brought together APEI Masters, industry professionals, and Acquaviva’s Research & Development team, creating a valuable opportunity for learning, discussion, and knowledge sharing.

La Lune Apricot from Vesuvius is a creation that reinterprets the traditional French croissant through an Italian lens, embodying Acquaviva’s vision of excellence. Its distinctive straight shape, dough made with natural sourdough starter and enriched with 19.5% butter, delicate sugar pearl topping, and filling made with Italian apricot jam containing 50% apricots create a product where tradition, innovation, and premium ingredients come together in perfect harmony.

During the seminar, APEI Masters and participating professionals had the opportunity to explore the product’s unique characteristics, appreciating the craftsmanship behind its production process and the quality of its ingredients.
The recognition of “APEI Approved Product” emerged from this exchange of expertise and confirms the value of Acquaviva’s ongoing commitment to excellence.
This achievement is the result of the daily dedication of everyone who contributes to advancing our vision of sweet and savory bakery products. It also serves as a further incentive to continue pursuing excellence with the same passion that has characterized Acquaviva’s history for more than 45 years.