Top Bakeries in Italy

Iginio Massari Alta Pasticceria ★ 4.9

Iginio Massari Alta Pasticceria near the Duomo is the Milan flagship of Italy's most decorated pastry chef, whose panettone set the artisan benchmark.

Forno Pugi ★ 4.8

Forno Pugi in Florence has been the wood-fired neighbourhood forno since 1925, with three shops across the city baking schiacciata, pizza al taglio.

OrderSchiacciata alla fiorentina (chocolate cream during Carnevale), the daily pizza al taglio.

TipCounter only; cash and card. The Viale De Amicis original is the largest; smaller shops on Via San Gallo and Piazza San Marco.

Marchesi 1824 ★ 4.8

Marchesi 1824 in Milan's Centro Storico is the city's oldest surviving pasticceria, founded in 1824 and now owned by Prada. Booking recommended.

Pasticceria Cappello ★ 4.8

Pasticceria Cappello on Via Colonna Rotta in Palermo has run since 1950 under AMPI master pastry chef Salvatore Cappello, home of the Sicilian Setteveli.

TipSetteveli (the Sicilian seven-veil chocolate cake) is the headline order. Second branch on Via Nicolo Garzilli 19 in Politeama.

Atti ★ 4.7

Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking.

TipThe bakery counter runs from 07:30; mortadella slicing takes 5 minutes per order and the queue thins after 11:00. Cash and card both fine.

Paolo Atti & Figli ★ 4.7

Paolo Atti & Figli in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di.

TipThe pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.

Caffe Gilli ★ 4.7

Caffe Gilli in Florence's Piazza della Repubblica is the city's oldest cafe-pasticceria, opened in 1733, with the original baked-on-site cantucci.

OrderCantucci con mandorle, panforte di Siena, cioccolato fondente in winter.

TipCounter price is half of table service; cantucci ship vacuum-packed.

Pasticceria Cova ★ 4.7

Pasticceria Cova on Via Montenapoleone has made Milanese confectionery since 1817, the tea room of the fashion-week circuit. Located in Centro Storico.

Davide Longoni Pane ★ 4.7

Davide Longoni Pane in Milan's Porta Romana is the city's most respected bread baker, running nine Milan locations from the Via Tiraboschi original.

Pasticceria Attanasio ★ 4.7

Attanasio near Naples Central Station has fried sfogliatelle since 1930, with riccia and frolla baked all day. Open tue-sun 06:30-19:30, closed monday.

TipClosed Monday. Sfogliatella at 2 euros at the counter; cash preferred. The riccia is the local-buy.

Pasticceria Poppella ★ 4.7

Poppella in Naples' Sanita has run the family pastry counter since 1920, with the fiocco di neve (snow-flake brioche with cream filling) the dish that turned.

TipOpen daily 07:00-22:00. The fiocco di neve at 1 euro 50 is the only order; queue can be 30 minutes on weekends.

I Segreti del Chiostro ★ 4.7

I Segreti del Chiostro inside the Santa Caterina d'Alessandria monastery off Piazza Bellini in Palermo bakes from the 21 historic Palermitan.

TipEntrance is on Via Discesa dei Giudici 33, behind the Piazza Bellini facade. Cannoli and cassata are the canonical orders; closed during religious holidays.

Pasticceria Regoli ★ 4.7

Pasticceria Regoli in Rome's Esquilino has baked the city's defining maritozzo con la panna since 1916, with the fluffy bun split and stuffed with whipped.

TipOpen from 06:45; the maritozzo sells out by 11:00 on Saturdays. Cash and card; standing room only.

Perino Vesco ★ 4.7

Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.

Guido Gobino ★ 4.7

Guido Gobino's flagship workshop in Vanchiglia is the contemporary gianduiotto reference. The small Tourinot, salted cremino, cafe view on workshop.

Pasticceria Tonolo ★ 4.7

Pasticceria Tonolo on Calle San Pantalon in Venice's Dorsoduro has run since 1886, the city's benchmark patisserie for focaccia veneziana and Carnevale.

TipOpen 07:30; the morning queue clears by 09:00. The focaccia veneziana is best the same day it's baked. Cash preferred.

Bon Bons ★ 4.6

The Bon Bons laboratory on Via Einaudi in Alghero sells mornings only, with a second counter in the old town on Via Mazzini that also opens late afternoon.

Rivoire ★ 4.6

Rivoire in Florence's Piazza della Signoria has poured the city's benchmark hot chocolate since 1872, with a chocolate-making lab in the back.

OrderDense hot chocolate (€7), cioccolato fondente bars, daily pralines.

TipCounter pricing is half of table; the piazza terrace fronts the Palazzo Vecchio.

Pietro Romanengo fu Stefano ★ 4.6

Pietro Romanengo fu Stefano on Via Soziglia in Genoa is a confectioner's shop opened in 1814, selling candied fruit, fondants and chocolate.

TipThe 1814 shop is protected by the heritage authority; a second shop sits at Via Roma 51r and the La Corte tea room adjoins this one.

Pavé ★ 4.6

Pave in Milan's Porta Venezia is the pasticceria artigianale that reset the city's croissant standard when it opened in 2012. At Via Felice Casati 27.

Scaturchio ★ 4.6

Scaturchio in Naples' Piazza San Domenico Maggiore has run the pastry counter since 1905, with the ministeriale (chocolate-rum disc) the house signature plus.

TipOpen daily 07:00-21:00. Ministeriale at 4 euros; sfogliatella riccia 2 euros 50 at the counter.

Gelateria Stancampiano ★ 4.6

Gelateria Stancampiano on Via Notarbartolo in Palermo's Liberta has been the city's reference gelateria for three generations, the canonical brioche col.

TipBrioche col tuppo with granita is the Palermitan summer breakfast; pistachio of Bronte is the headline flavour.

Forno Campo de' Fiori ★ 4.6

Forno Campo de' Fiori in Rome's Centro Storico has baked the pizza bianca that defines the city since 1924, with the Roscioli family owning the brand.

TipThe pizza bianca with mortadella eaten standing up is the working-quarter ritual. Cash only.

Pasticceria Boccione ★ 4.6

Pasticceria Boccione in Rome's Jewish Ghetto has baked the cucina giudaico-romanesca pastry canon since 1815, with the crostata di visciole e ricotta.

TipNo sign on the door; look for the queue. Cash only; closed Saturday (Shabbat).

Panificio Bonci ★ 4.6

Gabriele Bonci's Panificio in Rome's Prati district sells Rome's most-discussed sourdough loaves, with daily pane sciapo (saltless Roman bread).

TipOpen 07:30; the saltless Roman loaf sells out by 10:30. The 18:00 batch is the second drop.

Pasticceria Pfatisch ★ 4.6

Pfatisch on Via Sacchi in Turin has baked since 1915, in its Pietro Fenoglio Liberty rooms since 1921. Suppliers to the Royal House, Pavese was a regular.

Pasticceria Stratta 1836 ★ 4.6

Stratta on Piazza San Carlo in Turin has confected since 1836, supplier to the Royal House. Marron glace from the basement lab, jellies, hazelnut pralines.

Tellia Lab ★ 4.6

Tellia Lab on Via Maria Vittoria in Turin is Enrico Murdocco's 180sqm bakery-pizzeria, daily-baked sourdough breads, Roman-style pizza al taglio by weight.

Pasticceria Flego ★ 4.6

Pasticceria Flego opened in 1950 in Verona and runs three city shops. TableJourney editor pick with address and booking notes inside the entry.

TipBuy Baci di Giulietta in a 250g paper box (€18); the Torta Russa is the second souvenir.

Gelateria Savoia ★ 4.6

Gelateria Savoia in Verona opened in 1939 under the Bonvicini-Savoia family, three Gelato Oscars at Longarone for the crema. A 2026 editor pick.

TipThe crema and pistacchio are the icons; arrive before 18:00 in summer to avoid the queue.