63 stores · curated ORBIS register
Italian pastry keeps royal warrants and family recipes in the same display case. Turin's Stratta has been the royal confectioner since 1836, candied violets and House of Savoy specialties included. Verona's Pasticceria Perlini bakes nadalin and panettone in a century-old pasticceria. Genoa's Pasticceria Canepa 1862 holds the Ligurian line with cubeletti di Rapallo and traditional pastries. Monastic sweets and focaccia bakeries fill the gaps in the list. Ask for the cake the city eats at breakfast rather than the one it photographs.
Bari (Murat, city centre)
The menu goes beyond scoops with lemon granita, made-to-order crêpes and brioche filled with up to three gelato flavours. That range makes the counter useful for breakfast-like pastries as well as dessert.
Best for Artisan gelato
Bari
Panificio Magda has turned out Bari's favorite focaccia for more than 40 years, baking it plain, with olive oil, potato, wholemeal or Kamut. Its lab holds Italian Ministry of Health certification for gluten-free production alongside rosticceria and pastry counters.
Best for Bari's classic focaccia, including certified gluten-free
Panificio Magda has operated in Bari for more than 40 years, long enough that the bakery's own materials claim "ogni buon barese nel corso della sua vita ha degustato la focaccia del Panificio MAGDA" -- every true Bari native has tasted Magda's focaccia at some point in their life.
Focaccia is the bakery's core product, made in several regional variants: with olive oil, with potato, wholemeal, made with Kamut wheat, and in a certified gluten-free version. That last option reflects a formal step most local competitors haven't taken -- Panificio Magda's production lab holds official authorization from Italy's Ministry of Health for certified gluten-free baking, serving customers with celiac disease.
Beyond its signature bread, the bakery runs rosticceria (rotisserie), pasticceria (pastry) and cafe counters from its Via Prospero Petroni location, with the business noting consistent queues as evidence of standing local demand for what has become a fixture of Apulian breadmaking in the city.
Bari, Puglia
Pasticceria Boccia is a historic Bari pastry shop whose roots link Naples and Bari. It is known for classic Italian pasticcini, desserts and colazione.
Best for Historic pastries & cakes
Ferrara (Via Bologna)
Pastry chef Nicola Paiato's shop Le Follie on Via Bologna created the Pampaiato, a Christmas cake merging soft panettone dough with the chocolate-and-spice character of Ferrarese pampapato. The cake is sold exclusively through the shop in a transparent bag or gift box.
Best for Pampaiato panettone-pampapato cake
Via Caprarie, Via Drapperie
Baking bread and rolling pasta in Bologna since 1880, Paolo Atti & Figli makes handmade tortellini, tortelloni, and the almond-and-spice Certosino cake, along with panettone and pastries. The family runs two central shops, on Via Caprarie and Via Drapperie, where sfogline still roll pasta by hand.
Best for Handmade tortellini and Certosino
Bolzano / South Tyrol / Online
Wafer maker founded in 1925 by confectioner Alfons Loacker in a small Bolzano patisserie on Piazza Domenicani. His son Armin moved production in 1974 to the Renon/Ritten plateau in the Dolomites, roughly 1,000 meters above sea level.
Best for Wafer classics and alpine treats.
Loacker traces to 1925, when Alfons Loacker, a trained confectioner from Gotzis, Austria, bought a small pastry shop on Piazza Domenicani in Bolzano, South Tyrol. Working with two assistants, he began producing the 'Bolzano wafer' - thin, crisp layers filled with cream - using natural raw ingredients. The business remained a small regional bakery until 1974, when Alfons's son Armin Loacker moved production to the Renon (Ritten) plateau high in the Dolomites, marking the shift from an artisanal shop to an industrial confectionery producer. Loacker remains family-owned and marked its hundredth anniversary in 2025.
Historic Center, Florence / Online
Prato biscuit maker founded in 1858 by Antonio Mattei, credited with developing the original almond biscotti di Prato ('cantucci') recipe, awarded medals in Florence (1861), London (1862) and Paris (1867); still baked in Prato by the Pandolfini family, who took over the recipe in 1908.
Best for The original cantuccini.
Biscottificio Antonio Mattei was founded in 1858 in Prato, Tuscany, by Antonio Mattei, who is credited with developing the recipe for the almond biscuit now known across Italy as biscotti di Prato or cantuccini. The recipe won prizes at international exhibitions in Florence in 1861, London in 1862 and Paris in 1867, establishing the Prato bakery's reputation well beyond Tuscany within its first decade. The business has kept Mattei's name even though his direct family line did not continue it: the Pandolfini family took over the bakery in 1908 and has run it ever since, guarding the original recipe as a family secret while introducing additional Tuscan sweet specialties over the following century. The bakery still operates from the same historic building in central Prato that it has occupied since 1858. In 2018 the company opened a Bottega & Museum in Florence, extending its retail and storytelling presence beyond Prato and offering tastings alongside its traditional almond biscuits, torrone and other confections. In 2019 it trademarked a specific shade of blue — 'Blu Mattei' — as a distinctive packaging color unique to the company, formalizing more than 160 years of visual identity around its signature product.
Gourmet, Food & Cafés, Florence / Online
Founded by the Swiss Gilli family in 1733, Caffè Gilli is Florence’s historic pasticceria and café on Piazza della Repubblica, where it has occupied its landmark location since the early twentieth century. Pastries and confections are still made on the premises, while its bar, dining rooms and Liberty-style interior preserve the character of one of the city’s longest-running café institutions and a rare surviving example of Florentine Art Nouveau café design.
Best for In-house pasticceria and an aperitivo in Piazza della Repubblica
Gourmet, Food & Cafés, Florence / Online
Opened in 1846 as Caffè Centrale on Piazza della Repubblica; the Polish Paszkowski family took it over in 1904, turning it into a Viennese-style beer hall and literary meeting point for the La Voce and Lacerba magazine circles.
Best for Historic café pastries.
Paszkowski opened in 1846 on what is now Piazza della Repubblica in central Florence, originally under the name Caffè Centrale. In 1904 the cafe passed to the Paszkowski family, Polish immigrants, who reworked it as a Viennese-style beer hall and concert cafe. In the early decades of the 20th century it became a gathering point for the writers and artists associated with the literary magazines La Voce, Lacerba, and Il Selvaggio, part of the wave of cafe culture that made Florence's Piazza della Repubblica cafes a fixture of Italian intellectual life. The cafe also built a musical tradition around live orchestral performance, including, unusually for the period, a women's orchestra performing there in the early 1900s. Its Art Deco interior, with wood-paneled rooms, was formally recognized in 1991, when the venue was declared an Italian national monument. It continues to operate as a cafe and host live music and events on the piazza today.
Piazza Giuseppe Garibaldi 41, Rapallo (Genova)
Founded in Rapallo in 1862, Pasticceria Canepa is known for cubeletti, the town's shortcrust-pastry sweets filled with quince jam. It also bakes traditional Ligurian pandolce genovese, panettone and pandori to time-honoured recipes.
Best for Cubeletti di Rapallo and traditional Ligurian pastries
Lecce, Puglia, Italy
The Natale family has run its pasticceria in Lecce since 1978, turning out pasticciotto leccese - the custard-filled shortcrust pastry native to the city - alongside the wider Salento repertoire of gelato and cakes. The shop keeps locations in both Lecce and nearby San Cesario di Lecce.
Best for Pasticciotto leccese, the city's signature pastry
Milan
Luini is a Milan bakery on Via Santa Radegonda, just behind the Duomo, dedicated almost entirely to panzerotti -- fried and baked stuffed pastry pockets in savory and sweet fillings. The shop's own signage dates it to 1888.
Best for Fried and baked panzerotti in savory and sweet fillings, near Milan's Duomo since 1888.
Milano / Porta Lodovica
Pasticceria Gattullo has worked from Piazzale di Porta Lodovica 2 in Milan since 1 May 1961, when Giuseppe Gattullo, called Peppino, opened it after years in the city's pastry houses. Beppe Viola, Enzo Jannacci and Renato Pozzetto were evening regulars. The shop holds Negozio Storico and Bottega Storica status and is now run by the founder's grandson Giuseppe. Wedding cakes can be ordered in advance, and courier shipping is offered.
Best for Torta rosa, brioche, 1961, local secret.
Pasticceria Gattullo opened its laboratory at Piazzale di Porta Lodovica 2 in Milan on 1 May 1961. Its founder Giuseppe Gattullo, known to everyone as Peppino, had arrived in the city in 1926 from Ruvo di Puglia. He trained in the large pastry houses of Milan, among them San Babila, Sant'Ambroeus and Besana. The new shop quickly drew artists and singers. Domenico Gattullo, his son, recalls Beppe Viola, Enzo Jannacci and Renato Pozzetto coming in the evenings before the derby. They came for cannoncini and bignè that his father made on the spot. Recognition followed: the Ambrogino from the city of Milan in 1980, a gold medal diploma from the Chamber of Commerce in 1988 and the Premio Milano Produttiva in 2008. The Chamber of Commerce also lists the house for traditional Milanese artisan panettone. Domenico was made Cavaliere della Repubblica in 2009, and the shop holds the titles Negozio Storico from 2015 and Bottega Storica from 2017. Corriere della Sera marked the sixtieth anniversary in 2021 and listed later regulars from Diego Abatantuono to Jerry Scotti. Domenico and his wife Lella gave their working lives to the counter, and management now rests with their son Giuseppe. Every brioche is treated as a single creation, and wedding cakes can be ordered and shipped by courier.
Piazza Risorgimento 6, 20129 Milano
Artisan cakes and pastries — the hidden patisserie, custom celebration cakes, and the local secret that the neighbourhood protects.
Best for Custom cakes, artisan pastry, neighbourhood secret.
Milano / Porta Venezia
Pavé opened in Milan's Porta Venezia in 2012, built entirely around leavened doughs — bread, brioche, pastry made from scratch through packaging. Its butter-dough brioches, filled with house-made creams and jams, led to a second shop and gelato line by 2016.
Best for House-made butter-dough brioche and fresh leavened pastry.
Pavé opened in 2012 in the Porta Venezia district of Milan, the shared dream of three friends who wanted to offer a proper breakfast. The pasticceria is built around leavened doughs. Bread and brioches in sweet and savoury versions are baked every day, with puff pastry and biscuits. Single portions of fresh pastry draw on the French school and on Italian and Lombard tradition. The daily bakes are joined by the great leavened cakes, and the Panettone is now made 365 days a year alongside the Colomba. The Gambero Rosso guide has counted Pavé among the fifty pasticcerie of Italy since its first year. The New York Times listed it in 2015 as a stop to make in the city. In 2016 a second Milan shop doubled the offer. The project Pavé Gelati & Granite took the same recipes below zero. Two shops are now devoted to gelato, the second arriving on via Cadore in May 2021. The gelateria has held the three cones of Gambero Rosso since it opened. A new laboratory was inaugurated between 2020 and 2021. It reinforced the original mission, with the entire range produced in-house from dough to packaging. The house at via Felice Casati 27 describes itself as a living room where good food is eaten without formality.
Minori / Italy
Founded in 1963, Pasticceria Gambardella carries the pastry and liqueur traditions of the Amalfi Coast from its shop on Corso Vittorio Emanuele in Minori. It bakes biscotti, casatielli, savoiardi, and candied citrus and makes limoncello, all available in the shop and through its online store.
Best for Pastry, Confectionery, Limoncello
Minori / Italy
Master pastry chef Salvatore De Riso makes celebrated Amalfi Coast cakes, panettoni, and preserves, with his flagship pasticceria on Via Roma in Minori and shops in Milan and Rome. His online store ships more than a thousand products, from seasonal colombe to Grandma Carmela's conserves, across Italy and abroad.
Best for Pastry, Panettone, Confectionery, Amalfi Coast
Historic & Traditional Shops, Naples / Online
Naples' Gran Caffè Gambrinus opened in 1860 on Piazza del Plebiscito, was rebuilt by architect Antonio Curri and reopened in 1890. Sissi, Oscar Wilde, Hemingway and Sartre all sat for its coffee, gelato and pastries before its 1938 fascist-era closure and 1970s revival.
Best for Coffee, gelato and pastries where Sissi, Oscar Wilde
The Gran Caffè Gambrinus opened in 1860 on Naples' Piazza del Plebiscito, on the ground floor of an 1816 building that had housed a guesthouse, and was granted the title of Supplier to the Royal House under the Savoy dynasty. By 1885 it was nearly closed; five years later Mariano Vacca took it over and had architect Antonio Curri rebuild the interior, with more than forty artisans and artists contributing marble, stucco and frescoes before it reopened as the Gran Caffè Gambrinus on 3 November 1890 — the name honoring the legendary Flemish king said to have invented beer. It became a fixture of Naples' social and literary life, drawing Empress Sissi of Austria, Gabriele D'Annunzio, Oscar Wilde, Ernest Hemingway and Jean-Paul Sartre, who wrote of watching a granita "melt" before him there. Fascist authorities shut the café in 1938; Michele Sergio began restoring it in the early 1970s, and his sons Arturo and Antonio continue to run it today, serving coffee, gelato, pastries and beer.
Historic & Traditional Shops, Naples / Online
Scaturchio has made pastries in Naples' Piazza San Domenico since 1905, becoming a landmark of the city's confectionery. The shop is best known for its sfogliatelle and ministeriale pastries, sold from that same historic square.
Best for Sfogliatelle from the source.
Two Scaturchio brothers opened a pastry shop on via Toledo in Naples at the start of the twentieth century. They brought the almond-paste tradition of Calabria with them and later added a chocolate factory. The younger brother, Giovanni, returned from the First World War with an Austrian wife and a daughter named Ivanka. He opened the Pasticceria on Piazza San Domenico Maggiore. Strudel and Sacher joined the Neapolitan repertoire, and he perfected the Brioche del Danubio in sweet and savoury versions. In the 1930s the house created the Ministeriale, a chocolate pastry whose preservation method is still kept secret. Francesco Cannatiello arrived from Calabria in the same decade and married Ivanka. After the war Francesco ran the workshop as a cake decorator. Ivanka kept the till and the books, and her brother Mario handled public relations. In 1994 the house made the Baba Vesuvio for the G7 summit in Naples, a baba shaped like the volcano that still fills the window. The historic shop at Piazza San Domenico Maggiore 19 hosts a sfogliatella workshop for visitors. Casa Scaturchio upstairs occupies the palazzo of the Dukes of Casa Calenda and was renovated by architect Giuliano Andrea Dell'Uva for private events. Further shops trade at Piazza Amedeo and on Via Luca Giordano in Vomero. Others stand inside Napoli Centrale station and Roma Termini.
Palermo / Monastero di Santa Caterina / Online
Sicily's convent-pastry revival inside Palermo's Santa Caterina monastery — the nuns' secret recipes (cassata, biscotti ricci, fastucata) baked again and shipped.
Best for Cloister sweets from 500-year-old recipes.
Parma / Italy
Alessandro Battistini's Parma pasticceria, open every day, fills its counter with modern tortes, mignon, macarons and hand-finished chocolates. The Via Montebello shop takes orders for special occasions and delivers across the city by cargo bike.
Best for Pastry, cakes, macarons, chocolate
Parma / Italy
Baking in Parma since 1902, Provinciali turns out artisan gelato, colombe, panettoni and the city's classic Duchessa and Violetta di Parma sweets. Its Montanara premises on Via Carmignani pair the pastry counter with a cafe and cocktail bar.
Best for Pastry, gelato, panettone, Parma sweets
Pavia / Italy
Enrico Vigoni first baked the Torta Paradiso here in 1878, and the Pavia pasticceria still sells the vanilla-and-lemon cake that became a city symbol. Its Strada Nuova premises pair a pastry shop and online store with a bistrot and wine cellar.
Best for Pastry, Torta Paradiso, cakes, wine
Via Vittorio Emanuele Orlando 75, Castro Pretorio, Rome
A Sicilian pastry shop near Termini that has been serving exceptional cannoli, cassata, and arancini since the 1960s.
Best for Cannoli, cassata and Sicilian pastry in Rome
Rome
Panella is a bakery and gourmet shop that blends Roman tradition with modern innovation.
Best for Roman bread, pizza and pastries on Via Merulana
Panella traces its bakery to 1929, when Augusto Panella founded the business. The company later came under the direction of Maria Grazia Panella, whose work with bread began in 1970 and included study with bakers across Europe. Its Rome premises stand between San Giovanni in Laterano and Santa Maria Maggiore, close to the Auditorium of Maecenas. Bread remains the organising idea rather than one department among many. The bakery says it produces more than seventy kinds of bread. Roman and regional Italian recipes share the range with preparations adapted from ancient Rome, and Panella records more than thirty years of work on gluten-free products. The oven programme includes pizza and breadsticks. Biscuits and friselle appear as well, alongside wine biscuits and bruschetta. Panella describes its pizza as receiving a day-long rise before baking on the stone floor of a Matador oven. These details place the business within a family bakery tradition and show the scale of its bread research. They also explain the breadth of its production and the techniques behind a central part of the menu.
Via Trionfale 36, Prati, Rome
Gabriele Bonci's bakery — if Pizzarium is his temple, this is his laboratory, with exceptional bread, focaccia, pizza, and pastries made from heritage grains and long fermentation.
Best for Heritage-grain bread, focaccia and pastries
Italy
Run by the Gronchi family since 1927, this pastry shop on Via Roma has been the official maker of the Torta dei Fieschi since 1949, baking the dessert each year for the medieval Fieschi reenactment in Piazza dei Fieschi on August 14th. Its signature Carugetti pair hazelnut meringue with dark chocolate alongside a case of traditional Ligurian sweets and brioche.
Best for Torta dei Fieschi and Carugetti pastries
Siena / Via Banchi di Sopra (Tuscany)
Siena's historic caffè — ricciarelli (almond biscuits), panforte, the 1909 shop, and the Nannini family that defined Sienese sweets.
Best for Ricciarelli, panforte, 1909, Sienese sweets.
Turin / Galleria Subalpina / Online
Baratti & Milano has operated as a café-confectioner in Turin's Galleria Subalpina since 1858. The house is known for its gianduiotti and cremini chocolates, still sold today in the same belle-époque jewel-box tins.
Best for Cremini and gianduiotti in belle-époque boxes.
Turin / Online
Founded in 1857 by Luigi Leone in Neive, near Alba, this confectioner supplied pastilles to Italy's royal House of Savoy before relocating to Turin in 1934 under new owners Giselda and Celso Balla; still made with the original bronze moulds.
Best for Vintage-tin pastilles and Torinese sweets.
Luigi Leone began making digestive pastilles in 1857 in Neive, a small town near Alba in Piedmont, starting with mint, cinnamon and clove flavors sold from his own shop. The business grew into an official supplier to the Italian royal House of Savoy, and among its regular customers was Camillo Benso, Count of Cavour, whose fondness for the violet-flavored gummies reportedly led the confectioner to nickname them "senateurs" in his honor. In 1934, Giselda Balla Monero and her brother Celso Balla took over the company and moved production from the Alba area to Corso Regina Margherita in Turin, modernizing the packaging and marketing while keeping the original recipes. The Monero family ran the business for decades afterward, relocating manufacturing again in 2006 to a modern facility in Collegno, just outside Turin. In 2018, Michela Petronio and Luca Barilla acquired the company, pairing the historic catalogue of pastilles, gummies, gelées and licorice with newer development while preserving production methods that still rely on the same bronze moulds used throughout the company's history. A further expansion, a combined production, museum and visitor facility called "Fabbrica della Felicità," has been planned to open in Collegno. Now approaching its 170th year, Pastiglie Leone remains one of the older continuously operating confectionery houses in Europe.
Turin / Piazza San Carlo
1836 — the royal confectioner. The candied violets, the chocolates, the preserves, and the shop that supplied the House of Savoy.
Best for 1836, royal confectioner, candied violets, House of Savoy.
Venice
Chef Travis Lett and Fran Camaj opened Gjusta in Venice in 2014 as a bakery-deli-market extension of Lett's Gjelina Group, which he founded with the 2008 restaurant Gjelina. The Sunset Avenue outpost bakes bread and pastries alongside house-cured and smoked fish.
Best for Venice bakery-deli-market from the team behind Gjelina
Verona / Italy
Pasticceria Perlini has made traditional Veronese pastries, chocolates and savory bites from its Via Tombetta shop in the Borgo Roma district since 1929. It's known locally for nadalin and panettone during the holidays, and also takes custom cake and catering orders for events.
Best for Century-old Verona pasticceria known for nadalin and panettone
Vico Equense / Italy
Andrea & Gianni on Via Roma in Vico Equense bakes babà and sfogliatelle in the Neapolitan way.
Best for Neapolitan pastries
Brescia
Acquolina in Bocca is an artisan confectionery in Brescia making chocolates, pralines and sweet specialities by hand. Production centres on high-quality Italian ingredients across a rotating seasonal range.
Best for Handmade chocolates and confectionery
Modica / Sicily / Online
Founded in Modica in 1880 by Francesco Bonajuto after his family moved from ice selling into confectionery, Bonajuto describes itself as the oldest chocolate factory in Sicily still at work. Still cold-worked using the low-temperature, unrefined method of Aztec origin, without conching, producing the grainy Modica-style chocolate the town is known for.
Best for Grainy Modica bars in ancient flavors.
Antica Dolceria Bonajuto is a family-run chocolate maker in Modica, Sicily, generally cited as the oldest chocolate business in Sicily and among the oldest in Italy. The Bonajuto family were originally ice sellers in the Hyblaean Mountains before shifting toward pastry and confectionery in the first half of the 19th century; Federico Bonajuto bought a stone mill (frantoio) in 1853 to crush cacao beans for making bitter chocolate paste. His son Francesco formally opened the Dolceria in central Modica in 1880, and the business has continued under family ownership for six generations since. The shop's signature product is Modica chocolate (cioccolato di Modica), made by working cacao mass and sugar at low temperature without conching or refining — a method traced to Spanish colonial-era transmission of Aztec techniques — which leaves the chocolate with a distinctive grainy, unmelted-sugar texture rather than the smooth finish of conched chocolate. Bonajuto sells classic and flavoured bars (including chilli, vanilla, cinnamon and citrus variants), along with traditional Modican sweets such as 'mpanatigghi. In 2008 the business was included among Eurispes' list of 100 Italian excellences. The original shop remains in Modica's historic baroque centre and also ships internationally through its own website.
Ferrara (Corso della Giovecca)
An artisanal pasticceria and cafe on Corso della Giovecca near the Castello Estense, open since 2006 and making Ferrarese sweets such as cannoncini, ricciole, tenerine and millefoglie. It also produces artisanal panettone and pampepato alongside custom cakes and gluten-free options.
Best for Ferrarese pastries and pampepato
Città Alta (Via Gombito)
Cavour 1880 occupies a frescoed 19th-century room on Via Gombito in Bergamo's Città Alta and has been run since 1994 by the Cerea family of the Da Vittorio restaurant. Its counters carry pastries, spoon desserts, artisanal gelato, and cakes made under the Da Vittorio name.
Best for Historic Città Alta pastries and Da Vittorio gelato
Sciacca
Ceramiche Artigianali dei F.lli Dimino makes ceramic plates, albarelli jars, boccioni, chandeliers, clocks framed in iron and wood, centerpieces, biscuit jars and coffee sets from its shop on Piazza Saverio Friscia in Sciacca. The Dimino brothers continue work started by their father.
Best for Sciacca ceramic tableware and homeware
Fiscaglia (Ferrara)
A confectioner in the Migliarino area of Fiscaglia, Ferrara province, making artisanal pampapato as its signature product for more than forty years. The line extends to biscuits, baked goods and seasonal Easter chocolates, taken over in 2006 by Raffaele Bulgarelli and Maria Luisa Mantovani.
Best for Artisanal pampapato di Ferrara
Cagliari (plus Quartu Sant'Elena and Elmas)
Working since 1980, Dulcis hand-makes Sardinian dolci and pastries across shops in the Cagliari area using regional ingredients. Its line centres on traditional island sweets and cakes made in-house.
Best for Sardinian dolci and cakes
Via Garibaldi
An artisan focacceria and pastry shop on Via Garibaldi baking Genoese focaccia, farinata and focaccia di Recco nightly in the old Ligurian tradition. Founded by two experienced bakers, it also turns out fresh and dry pastries, vegetable tarts and custom cakes.
Best for Genoese focaccia and Ligurian savory bakes
Frascati, Lazio, Italy
Described as the last wood-fired oven in Frascati, this bakery on Piazza Bambocci has baked bread, pizza and pastries over chestnut wood since 1920. Wine doughnuts, panettone and jam tarts come from the same centuries-old premises.
Best for Wood-fired bread and pizza
Siracusa / Italy
Sicilian preserves, sauces and caponata made by hand from family recipes since 1978, sold from the original Salumeria in Ortigia's old market and online. There is an aperitivo bar and a short-stay rental in Ortigia besides.
Best for Food & Confections, Sicilian Preserves, Salumeria
Via Ermanno Margheriti
Garzoni has baked pastries and cakes in Brescia since 1967, running a pasticceria and caffetteria on Via Ermanno Margheriti. The kitchen turns out classic Italian dolci alongside an unusually broad range of vegan-friendly cakes and biscuits.
Best for Cakes, pastries and vegan-friendly dolci
Polignano A Mare / Italy
Michele and Lucrezia Giannoccaro opened this pasticceria on Via Mazzini in Polignano a Mare in 1981, and it remains known locally for almond pastries, cakes and panettone made with carefully sourced ingredients. Customers can browse the full catalogue — biscuits, torte and holiday sweets — online before stopping in.
Best for Pasticceria, Caffetteria, Food & Drink
Piazza Soziglia / Piazza Matteotti, centro storico
The Swiss-origin Klainguti family opened this pastry shop in 1828, and it still makes Genoese specialties such as the Falstaff brioche, Portantur zabaione pastries, Gobelletti jam tarts and the Torta Zena. The historic Piazza Soziglia premises were restored and reopened after a recent renovation.
Best for Historic Genoese pastries
Falconara Marittima (Ancona province), Marche
A three-generation family confectioner since 1964 in Falconara Marittima, near Ancona, this shop handcrafts its own chocolate. Torrone and gelato complete the range.
Best for Artisan chocolate, torrone and gelato
Via de' Carbonesi (city centre)
Majani has made confections since 1796 and created the four-layer Cremino in 1911 for the launch of the Fiat Tipo 4. Its historic Bologna shop sells the Cremino, Scorza dark-chocolate flakes, and boxed pralines.
Best for Cremino and heritage chocolates
Reggio Calabria, Calabria
Malavenda has made Calabrian sweets in Reggio Calabria since 1872. Its counter runs to torrone and bergamot-flavoured specialities.
Best for Calabrian pastries & torrone
Via Caprera / Corso Carbonara
Francesco Panarello started this pastry business in 1885 and it has passed through four generations making Genoese classics including pandolce, lagaccio biscuits and canestrelli. It runs several retail shops across Genoa and the Ligurian coast in addition to its wider distribution.
Best for Pandolce and canestrelli
Chiavari
Panificio Bruno & Pietro bakes bread, focaccia and Ligurian pastries in Chiavari, running both a bread oven and a pasticceria counter of cakes and biscuits. The family bakery works to traditional regional recipes.
Best for Focaccia, bread and Ligurian pastries
Chiavari
Panificio e Pasticceria Barbieri has baked in Chiavari since 1968, producing focaccia, bread and Ligurian pastries from its artisan ovens. The shop also makes cakes and seasonal sweets to regional recipes.
Best for Artisan bread, focaccia and cakes
Ferrara (Via Cortevecchia)
Cristiano Pirani's pastry shop, chocolaterie and cafe on Via Cortevecchia, known for long-fermentation leavened cakes rested 55 to 60 hours and Gambero Rosso recognition. It produces panettone, colomba, biscuits, spreadable creams and chocolate, with an online shop for shipping.
Best for Long-fermentation panettone and chocolate
Ferrara (Corso Porta Reno)
A pastry shop, chocolaterie and gelateria founded in 2013 on Corso Porta Reno in central Ferrara, making everything in house from breakfast through aperitivo. Its range spans cakes, chocolates, biscuits, panettone and gelato.
Best for In-house pastries, chocolate and gelato
Polignano A Mare / Italy
Opened in 1996 on Via Pompeo Sarnelli in Polignano a Mare, this pastry shop is known for its signature Segreto dessert alongside mignon, cannoli, chocolates and seasonal cakes made to order for pickup or local delivery. The shop's tray-building system lets customers assemble a custom selection of Puglian sweets online.
Best for Pasticceria, Chocolate, Food & Drink
Chiavari
Pasticceria Falcone is a Chiavari patisserie making cakes, pastries and chocolates alongside classic Ligurian baking. Its counter turns out both everyday sweets and celebration cakes.
Best for Cakes, pastries and chocolates
Via Etnea
Facing the Villa Bellini gardens on Via Etnea, Savia has fried arancini and layered Sicilian sweets since 1897, and is widely credited with the granita-and-brioche breakfast that defines the city's mornings. The counters run to cannoli filled to order, cassata, minne di Sant'Agata and marzipan fruit alongside savory rusticana.
Best for Granita, arancini and Sicilian pastries
Corso Indipendenza
This family-run pastry shop on Corso Indipendenza works almond paste into torroncini, colombe and panettone, and turns out custom cakes and Sicilian nougat from selected ingredients. It grew from a small household operation into a neighborhood reference for handmade dolci.
Best for Almond-paste sweets and celebration cakes
Cagliari (Via Newton)
This Cagliari pasticceria turns out Sardinian sweets such as pardulas, amaretti and Carnival fritters, plus sweet and savory pastries, with a glass-walled production area visible from the café. It makes the traditional dolci in quantity for the city rather than reselling packaged goods.
Best for Traditional Sardinian sweets
Bottega in Assisi (monastery in Bastia Umbra)
The Benedictine nuns of the Monastero di Sant'Anna sell their handmade goods through this bottega in Assisi. The range runs from olive oil and craft beer to chocolate, biscuits, jams, honey and herbal teas.
Best for Monastic food, herbal and craft products made by the nuns
Via Garibaldi
Handcrafting focaccia and Ligurian pastries since 1964, this third-generation Camogli bakery is known for its classic and cheese-filled focaccia and the crisp 'croccantina,' plus seasonal pandolce and colomba. The family ships its specialties online and runs harbor boat tours with sunset aperitivi built around its baking.
Best for Focaccia and Ligurian pastries
Via Tacito, Cremona
Secondo Vergani has made Cremona's classic torrone since 1881, pressing honey, egg white and toasted almonds into hard nougat bars alongside marrons glacés and candied mostarda. The confectionery on Via Tacito also turns out chocolate pralines, truffles and seasonal specialties under the historic Vergani name.
Best for Torrone and mostarda gifts
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