Pasticceria restaurants in Europe
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Mauro Gianvanni
This slick little brick-oven pizzeria – run by an Italian – pumps VH1 videos in the modern interior, though most sit out on the deck when weather behaves. The dozen-plus pizzas are crispy and tasty (R240 to R310), probably the best pie east of the Urals. There’s also a selection of pastas and ‘Italian burgers’.
reviewed
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B
Luini
Stockbrokers and student radicals, models and their harried hairdressers might get together here and sing Kumbaya, if they didn't all have their mouths full. Panzerotti is Milanese for yummy at this popular purveyor of pizza-dough pastries stuffed with cheeses, spinach, tomato, pesto and prosciutto.
reviewed
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C
Scalini’s
Speedy, waistcoated waiters deliver perfect pastas with bucket-loads of parmesan and a selection of home-cooked breads in Baku’s most congenial Italian restaurant. The décor is upmarket bistro-style with a relaxed buzz, soaring high ceilings and great movie and Martini posters.
reviewed
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D
Pasta
Fish-shaped ravioli paired with salmon creme is just one of the creative offerings at this popular pasta shop. All noodles are made fresh daily and available for take-away or for eating on the spot, preferably on the terrace. Avoid the lunch-hour rush.
reviewed
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E
Dolce Maniera
This 24-hour bakery in a basement next to the British School supplies much of the neighbourhood with breakfast. Head here for cheap-as-chips, delicious cornetti (croissants), slabs of pizza, panini and an indulgent array of cakes.
reviewed
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Pintauro
Another local institution, the cinnamon-scented Pintauro peddles perfect sfogliatelle to shopped-out locals.
reviewed
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Andreotti
Film director and Ostiense local Ferzan Ozpetek is such a fan of the pastries here, he's known to cast them in his films. They're all stars, from the fragrant almond biscotti and buttery crostate (tarts), to the piles of golden sfogliatelle romane (ricotta-filled pastries). There's even a supporting cast of savoury gems such as frittini (fried canapés) and cute-as-a-button bruschettine (mini bruschetta).
reviewed
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Caffé Cova
It can feel like feeding time at the zoo at Cova’s ever crowded bar but the relentlessly charming and attentive baristas won’t overlook you, and the surroundings are so soothingly pretty. The sweets case will tempt but a thick-cut smoked salmon on rye is far more fortifying. If you’ve resisted the temptation to max out your credit card, celebrate with a glass of Cova’s own label prosecco (sparkling).
reviewed
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Antiga Confeitaria de Belém
Since 1837, this patisserie has been transporting locals to sugar-coated nirvana with heavenly pastéis de belém: crisp pastry nests filled with custard cream, baked at 400 degrees for that perfect golden crust, then lightly dusted with cinnamon. Admire azulejos in the vaulted rooms or devour a still-warm tart at the counter to try to guess the secret ingredient.
reviewed
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Grammatico Maria
This café is run by Maria Grammatico, Sicily's most famous pastry chef. She was even the subject of Mary Taylor Simeti's book Bitter Almonds, a series of recipes and recollections from her childhood, when she learnt her considerable skills from the nuns of Erice. Try the exquisite cannoli in the leafy back garden - they are some of the best you'll taste.
reviewed
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Le Arcate
This is the restaurant that the locals recommend – and frequent. An unpretentious place with hanging baskets of ivy and well-aged terracotta tiles, it specialises in delicious primi (first courses) and pizzas. A real show-stopper is the risotto con polpa di granchio, rughetta e scaglie di parmigiano (risotto with crab meat, rocket and shavings of Parmesan).
reviewed
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K
Sissi
You’ll be on first name terms with the staff before you know it at this friendly French-speaking neighbourhood pasticceria that has some of the best and most varied breakfast brioche in town. There’s a tiny garden at the back for Sunday brunches. Tarts, both sweet and savoury, are made with love and will be carefully wrapped to make a picnic lunch or hotel supper.
reviewed
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L
Valzani
The speciality of this humble cake shop, opened in 1925 and not redecorated since, is the legendary torta sacher, the favourite cake of Roman film director Nanni Moretti. But there are also chocolate-covered mostaccioli (biscuits), Roman pangiallo (honey, nuts and dried fruit – typical of Christmas) and Roman torrone (nougat).
reviewed
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Moccia
With gleaming displays of dainty strawberry tartlets, liqueur-soaked babà and creamy gelato (try a watermelon and peach combo), no one is safe at this chichi pastry pasticceria – blow-waved matriarchs, peckish professionals or waif-thin Chiaia princesses. The almond caprese is the best in town, and best washed down with a potent espresso.
reviewed
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Ciuri Ciuri
A Sicilian ice-cream and pastry shop where you can pop by for delectable homemade sweets such as cannoli (a type of pastry), cassata and pasticini di mandorla (almond pastries), all available in moreish bite-sized versions, and created using the freshest of ingredients. There are also rib-sticking arancini (fried rice balls).
reviewed
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Fratelli Freni
This pasticceria arrived with the first waves of southern immigrants and continues to be a welcome splash of Sicilian colour right in Milan’s centre. Potted prickly pears to smallgoods get the surreal marzipan treatment. Photogenic as the marzipan madness is, a ricotta canoli delivers a mezzogiorno (midday) jolt without the sugar overload.
reviewed
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P
Massaro
Here's a true Palermo institution - it's a bit out of the way, but it's as traditional and loved by its regulars as it gets. It's excellent for breakfasts or snacks, but it's best for the vast variety of cakes, which range from pistachio balls to pine nut-encrusted rolls to creamy cannoli (pastry shells stuffed with sweet ricotta).
reviewed
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Q
Boccione
You’ll spot this tiny and ancient Jewish bakery by the queue. The burnished cakes erupt fruit and sultanas, and specialities include ricotta cake with chocolate flakes and cherries, marzipan amaretto biscuits, and mostacciolo romano (a kind of sweet biscuit) – all served by authentically grumpy elderly ladies.
reviewed
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Pasticceria Giovanni Galli
Apparently, heaven can be purchased (at a price). Alchechengi are Lombard cherry tomatoes dunked in maraschino liquor and bitter chocolate. Since 1880, Milanese have salivated over the marrons glacés (candied chestnuts) in Galli’s wooden display cases, but try the hello-new-world hot-pepper chocolates too.
reviewed
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Pasticceria Cucchi
One of Milan’s most beautiful old-school pasticcerias (cake shops), Cucchi is set in a peaceful neighbourhood square. Snaffle a brioche at the bar or slowly disassemble a bundino di riso (a cylindrical tart filled with rice pudding) under the trees outside or the chandelier in the back room.
reviewed
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Taddeucci
This pasticceria (pastry shop) is where the traditional Lucchesi treat of buccellato was created in 1881. A ring-shaped loaf made with flour, sultanas, aniseed seeds and sugar, it’s the perfect accompaniment to a mid-morning or -afternoon espresso (coffee and slice of buccellato, €3.50).
reviewed
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Marchesi
This wood-panelled pasticceria has been baking since 1824. The window displays have the wonky logic of a Hitchcock dream sequence but with perfect every-shot coffee, there’s no shock ending. Don’t overlook the fruit gels packaged together in smartly contrasting flavours like green apple and prune.
reviewed
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La Sfogliatella
Diet? What diet? Lose all self-control at this buzzing pasticceria, famed for its sfogliatelle and house specialities: zeffiro all'arancia (orange delicacy), chocolate and rum cakes, and riccias millefeuilles (pastry with an apple-custard filling).
reviewed
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Faros
This boat restaurant is moored in Kalaranta Harbour south of the bridge and makes for an atmospheric bite, especially its salmon soup with a dollop of mousse. They also do great steak and reindeer tournedos. Don’t miss the bathrooms with portholes (making them ‘portaloos’).
reviewed
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Ai Platini
Away from the buzz of the portside, Ai Platani is a nice retreat with a more intimate and romantic atmosphere. The décor is rustic-chic and although the food is still very much focused on the sea, the homemade gnocchetti and ragu (tomato sauce) is a nice alternative.
reviewed
