Gelateria Stefino Bio is a bakery in Bologna.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The gelato is small-batch and the flavour list rotates daily; the pistachio runs Tuesday through Sunday.
Day trip · 10 hours
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Guided tour · 2 hours
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2 hours
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Address: Via Luigi Serra 3, 40129 Bologna BO
Cremeria Funivia in Bologna's Piazza Cavour is the long-running gelateria with the daily-changing carte rooted in Emilian produce, the strong pistachio.
Worth the queuePistachio, ricotta-fig
TipThe pistachio uses Bronte DOP and the carte rotates seasonally; the queue thins after 21:30 most evenings.
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.
Worth the queueMortadella di Bologna IGP
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 in Bologna's Quadrilatero is the 1880-founded sfoglina-and-pasticceria with hand-rolled tortellini sold by weight, plus the certosino di.
Worth the queueTortellini and tagliatelle
TipThe pasta counter runs from 07:00; tortellini sell out by 12:30 on Saturdays. The Christmas certosino orders open in November.
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.
Worth the queueSourdough loaf, cornetto integrale
TipFive shops citywide; the Galliera flagship has the widest carte and the Mazzini branch the longest hours. The sourdough loaves sell out by 14:00.
Regina di Quadri in Bologna's Centro Storico is the modern pasticceria with the sfoglia-leaved pastries, the Bolognese tradition of certosino di Bologna.
Worth the queueSfoglia, Bolognese pastries
TipThe 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.
Pasticceria Impero on Via Indipendenza in Bologna is the 1920s-founded pasticceria with the morning sfogliatella ricciu, the Bolognese certosino at Christmas.
Worth the queueSfogliatella riccia
TipThe sfogliatella riccia is the morning order; the Christmas certosino opens in November and sells by the loaf. Counter-stand and table both work.
