Pasticceria Pomilio is a bakery in Verona.
Pasticceria Pomilio in Verona brings Sicilian sweets to the Borgo Roma side of the city. Editor pick on TableJourney with address and what to order.
Tip: Cannoli are piped to order (5 minutes wait); ask for the pistacchio version and add a coffee at the small counter.
Address: Via Adigetto 36, 37122 Verona
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
Panificio Vivona in Verona's Borgo Venezia brings the Pugliese focaccia tradition to the residential ring outside the walls. A 2026 editor pick.
Tip: Walk in for the focaccia by weight; the lunch slot (€4 to 6 for a slab) avoids the queues at central bakeries.
Worth the queue: Focaccia barese
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 Allamore in Veronetta is the natural-fermentation bakery that supplies several Verona restaurants. A 2026 TableJourney editor pick.
Tip: Get the sourdough loaf by weight (€8 to 12 per kilo); call ahead Friday for Saturday-morning pickup before they run out.
Worth the queue: Pane a lievitazione naturale
Panificio Pasticceria Mantovani in Veronetta runs a family bakery and pastry counter. Editor pick on TableJourney with address and what to order.
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
