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 the certosino di Bologna.
Tip: The 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.
Address: Via Caprarie 7, 40124 Bologna BO
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 Bologna at Christmas.
Tip: The pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.
Worth the queue: Tortellini and tagliatelle
Forno Brisa in Bologna's Centro Storico is the 2015-founded modern sourdough bakery from Pasquale Polito, with five shops across the city and the daily-baked cornetto integrale.
Tip: Five shops citywide; the Galliera flagship has the widest carte and the Mazzini branch the longest hours. The sourdough loaves sell out by 14:00.
Worth the queue: Sourdough loaf, cornetto integrale
Regina di Quadri in Bologna's Centro Storico is the modern pasticceria with the sfoglia-leaved pastries, the Bolognese tradition of certosino di Bologna and a small gelato counter.
Tip: The morning pastries arrive at 07:30 and the gelato counter opens at 11:00. Cash and card both fine; the bar standing counter is locals' price tier.
Worth the queue: Sfoglia, Bolognese pastries
Pasticceria Impero on Via Indipendenza in Bologna is the 1920s-founded pasticceria with the morning sfogliatella ricciu, the Bolognese certosino at Christmas and a long-marble counter.
Tip: The sfogliatella riccia is the morning order; the Christmas certosino opens in November and sells by the loaf. Counter-stand and table both work.
Worth the queue: Sfogliatella riccia
Pasticceria Maccaferri in Bologna's Centro Storico is the long-running family pasticceria on Via Massimo d'Azeglio with the Bolognese certosino at Christmas and the daily sfogliatella.
Tip: The Christmas certosino sells from late November to Epiphany; book the larger loaves a week ahead. Counter-stand and box-to-go both work.
Worth the queue: Certosino di Bologna
Forno Calzolari in Bologna's Centro Storico is the long-running family forno with the Pane di Monghidoro (a mountain levain bread), the daily focaccia and the Saturday-only sourdough loaves.
Tip: The Pane di Monghidoro arrives Tuesday and Friday mornings and sells out by 11:00; the Saturday sourdough is the order to make.
Worth the queue: Pane di Monghidoro
