Pasticceria Impero is a bakery in Bologna.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
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.
Day trip · 10 hours
Do not miss this one-of-a-kind tour. In one day, you will visit the best production Italy can offer: a prosciutto factory, a Parmigiano Reggiano dairy producer, and a ...
Guided tour · 2 hours
Indulge in Italy’s food capital! Choose our deep-dive 3-hour feast for locals' favorites, or our punchy 2-hour express tour for iconic bites and wine. Savor pasta, age...
2 hours
Enjoy a fun pasta cooking class in a local home with a certified home cook. Learn local recipes and taste everything you make with some delicious wine.
Address: Via Indipendenza 39, 40121 Bologna BO
Il Forno di Calzolari at the Via Marchesana shop in Bologna's Centro Storico is the city outpost of the Monghidoro Apennine forno, with the Pane di.
Worth the queuePane di Monghidoro
TipThe Pane di Monghidoro arrives mid-morning and sells out by 13:00; ask for the crescente and a slab of focaccia for a walk-back-to-the-piazza lunch.
Gelateria Stefino Bio in Bologna's Bolognina district is the 100 percent organic gelateria with the small-batch daily-changing carte, relocated.
Worth the queuePistachio, mascarpone-fig
TipThe gelato is small-batch and the flavour list rotates daily; the pistachio runs Tuesday through Sunday.
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.
