Pasticceria restaurants in Milan
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A
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.
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B
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).
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C
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.
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D
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.
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E
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.
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F
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.
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G
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.
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