The counters in Verona worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Verona worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Pasticceria Flego opened in 1950 in Verona and runs three city shops. TableJourney editor pick with address and booking notes inside the entry.
Tip: Buy Baci di Giulietta in a 250g paper box (€18); the Torta Russa is the second souvenir.
Worth the queue: Baci di Giulietta (almond-hazelnut shortbread)
Dolce Locanda Perbellini in Verona is the central pastry shop of Giancarlo Perbellini, opened on Via Catullo in 2014. A 2026 TableJourney editor pick.
Tip: The pandoro A Ernesto (named for the chef's grandfather) is the seasonal signature; risino and millefoglie are the year-round counter picks.
Worth the queue: Pandoro A Ernesto and panettone A Enzo
The Melegatti factory outlet in San Giovanni Lupatoto sells the Verona pandoro Domenico Melegatti patented in 1894. A 2026 TableJourney pick.
Tip: Second-choice packs run 10 to 20 percent below retail; visit between mid-November and early January for the freshest seasonal pandoro.
Worth the queue: Pandoro Melegatti and panettone
Pasticceria Scarso runs a Verona family pastry counter outside the centre with a strong mignon selection sold by the kilo. A 2026 editor pick.
Tip: Order the mignon mixed tray (10 to 30 pieces, €18 to 40) for a Sunday-lunch host gift.
Worth the queue: Pasticcini mignon and pandoro
Pasticceria De Rossi has run a Verona pastry counter on Corso Porta Borsari since 1947, a steady morning brioche stop a few doors from Flego.
Tip: The morning cornetto plus espresso (€3) is the cheaper alternative to Borsari and Flego; the seasonal pandoro runs December.
Worth the queue: Brioche and morning cornetti
Pasticceria Pomilio in Verona brings Sicilian sweets to the Borgo Roma side of the city, piping cannoli to order and selling cassata over a small counter.
Tip: Cannoli are piped to order (5 minutes wait); ask for the pistacchio version and add a coffee at the small counter.
Worth the queue: Cannolo siciliano
Pasticceria Bissoli in Verona bakes a strong Torta Russa (the buttery almond cake invented by a 1950s Veronese pastry chef) plus a daily counter of mignon .
Tip: The Torta Russa is sold whole or by the slice (€4); pair with a glass of Recioto della Valpolicella for dessert.
Worth the queue: Torta Russa di Villafranca
Pasticceria Mocambo in Verona runs Carnival frittelle as the late-January-to-Shrove-Tuesday seasonal hit. Editor pick for 2026 with what to order and book.
Tip: From Bacanal del Gnoco week the frittelle are the must-buy; order by the kilo for the family.
Worth the queue: Frittelle (Carnival fritters)
Gelateria Savoia in Verona opened in 1939 under the Bonvicini-Savoia family, three Gelato Oscars at Longarone for the crema. A 2026 editor pick.
Tip: The crema and pistacchio are the icons; arrive before 18:00 in summer to avoid the queue.
Worth the queue: Crema, fragoline di bosco and pistacchio gelato
Panificio Pasticceria Mantovani in Veronetta runs a family bakery and pastry counter, selling wood-oven country loaves by weight and pandoro at Christmas.
Tip: The pane di campagna (rustic country loaf) sold by weight is the take-home; the pandoro runs late November to early January.
Worth the queue: Pane di campagna
Forno Bonometti in Veronetta is the wood-fired bread bakery that supplies several of the city's natural-wine bars. A 2026 TableJourney editor pick.
Tip: The whole-wheat sourdough by weight (€9 per kilo) is the staff loaf at half the Antica Bottega del Vino lunch service.
Worth the queue: Pane integrale a lievitazione naturale
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