Owned and operated by a self-taught Baker Dolci e Dolcezze has been serving Florence since the 1970s, its location on Piazza Cesare Beccaria secluded in a manner that gives everything inside and air of elegance and nostalgia.
A Cake Shop well known for Fruit Tarts, but also well-regarded for Cookies and Schiacciata, those arriving early will be happy to find items such as an hourglass shaped Pastry with Custard still warm while “Torta di Riso” takes on a different look thanks to a crisp Shell filled with Rice Pudding.
Not far from Piazza Santa Croce, a solo clerk slowed by multiple guests at 09h00, those not in the mood for a large Strawberry Tar should direct their attention to Viennoserie filled with Jam or a textbook Cornetti about to burst with Cream.
Sfogliatelle with Pistachio Cream, Sfogliatelle with Chocolate Cream
Serving Florence since 1968 Antico Forno Giglio is a neighborhood Bakery known for Tomato Pizzas and a variety of Breads, the family owned space from Emilio and Naida Nuti sparse on square meters but bountiful in terms of options from 07h00 Monday through Saturday.
Less celebrated for sweets than Rye, Schiacciata or other seasonal options guests seeking Breakfast will find a variety of Cookies plus Pasticerria while items such as Cornetti and Tortine are pillowy soft in comparison to filled Sfogliatelle that shatter to yield creamy Fillings.
Liver Toast, Cod Fish Toast, Wild Boar Tartare with Olives, Dried Pork Skin, Marinated Garlic
Bacon
Oxtail Stew
Beef Fat Potatoes
White Beans
Bistecca alla Fiorentina
Blackberry Pinenut Crostata
Torta della Nona
Espresso
A single building in the hills of Mugello, an hour outside of Florence, Antica Osteria di Nandone has been serving guests since 1909.
A destination not only as a result of its location at the top of unlit and winding roads, but also due to the Restaurant’s inclusion on the “World’s 101 Best Steak Restaurants,” it is inside the converted home that fourth generation owner Paolo Mugnai carefully cooks Bistecca alla Fiorentina plus antipasti and sides served family-style amidst rustic confines.
A historic eatery on the road that goes from Scarperia to the Giogo Pass, not something one simply happens upon, it is for just €45 that dishes arrive as ready along with house Wine and the sort of service one might expect when dining at a good friend’s house.
Utilizing only local ingredients, particularly adult Cows from nearby farms, T-Bones arrive well marbled with a crust of Salt and Pepper cooked over smoldering embers and a generous ring of fat that attests to a month or more of dry-aging.
MARGHERITA – Steamed and Oven-baked pizza with tomato sauce, buffalo mozzarella, basil and Calabrian oregano
White polenta cream with cuttlefish ink sauce and fried baby shrimp
Smoked paprika tagliatelle with butter and fresh Alajmo caviar
Duck ragu ravioli with orange butter
Puff pastry with zabaione and pears cooked in red wine
Sprawled across the Philippe Starck-designed atrium at T Fondaco dei Tedeschi guests will discover Amo, Chef Massimiliano Alajmo’s casual eatery toqued by longtime collaborator Silvio Giavedoni.
Once an exchange for goods from northern Europe to Venice, and now a shopping center for luxury goods from top brands, those entering the building near Rialto Bridge to dine will be seated in posh booths with bright colors while service is efficient but not necessarily friendly.
Still the youngest Chef ever awarded three Michelin stars, la calandre’s location just 48km away allowing Alajmo to remain involved, familiar diners will notice several ideas referencing the flagship though Fried Pizza with Mortadella and airy steamed Pizzas are also available.
Pricey in comparison to other Venetian eateries, though certainly not expensive considering the Ingredients involved, Organic Cornmeal arrives as a textural masterpiece thanks to fried Shrimp while Ravioli in Duck Ragu are elevated by fragrant Orange Butter.
Also with a grab-and-go area offering Pastries and Coffee, plus several packaged goods from Max’s kitchen, those looking for the best bites will find it in handmade Noodles bright with Paprika coiled beneath Caviar and a Millefeuille made a la minute with Pears and Zabaione.
Located on the street for which it is named Pasticceria Bar Toletta is a standing-room-only Bakery known best for embracing food allergies and intolerances, their Vegan Cornetti famous enough to sell out early while more traditional items such as the version with Butter and Pistachios are fluffy with a good crumb and plenty of filling.
Open at 07h30 on weekdays and thirty minutes later Saturday as well as Sunday it is alongside Hausbrandt Espresso that diners are invited to enjoy Maritozzi lined in Cream or Sfogliatelle made as they are in Naples with shattering layers around Ricotta and Semolina kissed by Lemon.
Popular thanks to patio seating overlooking Giudecca Canal Gelateria Nico is a family-owned establishment on Fondamenta Zattere ai Gesuati, hours from 07h30 to 18h00 every day but Thursday finding outside seats occupied with additional seats within.
Not offering Gelato before 11h00, morning better suited for Espresso and Pastries, guests will find a fairly basic selection priced higher than many, the Waffle’s visibly taken from cellophane and rewarmed while Bread topped with Ham and Cheese comes from a beg before getting pressed.
Relaxed in terms of service, well suited for those hoping to watch the sunset over an Aperol Spritz, fans of Cannoli should look elsewhere as Nico’s taste stale while the Cornetti and Rice Tart are average, at best.
Fried appetizer: vegetables. cod fish and stuffed zucchini
Traditional appetizer: boiled octopus, creamed stockfish, sardines Venice style
Bigoli with Duck Sauce
Spaghetti with Clams
Cuttlefish in Venice style with Grilled Polenta
Frito Misto
Pear Pie with cinnamon and vanilla custard cream
Probably the toughest reservation in Venice, just 4 tables and a few high tops for a €45 three-course prix fixe at Dinner, Osteria al Cicheto is a small Bacaro tucked away on Calle de la Misericordia just a few hundred meters from the train station.
Known for a lengthy list of local Wines, many natural, guests at lunch will find Cichetti plus fried Snacks at the bar while those with reservations after dark can order the same in addition to a dozen or more Venetian classics.
Friendly and tourist-friendly, though locals commonly fill the space from open to close, selections prove tough despite a well-culled list, and whether one chooses Appetizers fried or not the flavors are bold and well paired to White Wine with a bit of acidity.
Local and Seasonal, though dishes such as Spaghetti with Clams and thicker Tubes beneath Duck Ragu are available most days, Frito Misto entails whatever is caught fresh in bountiful portions while Squid in their Ink shine adjacent grilled Polenta.
Making all Desserts on site, an extra €6 for those with room, expect Tirsmisu and Cookies anytime but if asked for a recommendation all servers will suggest delicate Pear Pie that eats more like a Cake resting in two types of Custard.
Potato gnocchetti with small calamari and cinnamon
Spaghetti with “bevarasse” clams
Garden chicories and ricotta ravioli with crab “buranella” style
Bronte pistachio cake, Bronte pistachio gelato
Tucked away on Calle del Mondo Novo, more so currently than usual as a result of construction scaffolds, Osteria alle Testiere is a rare find in Venice thanks to a focus of daily catch and a complete lack of touristy flare.
Best seen as a Bacaro, just ten tables and a small kitchen despite the extensive Wine list, guests visiting at lunch or dinner will find simple wood tables and beige linens while the lack of decorations puts focus on Food, Beverage and conversation.
Prone to seasonal Produce in addition to Shellfish, an opening volley of Baccala atop grilled Cornmeal simple yet faultless, Pastas run €26 and include traditional Spaghetti with Clams alongside Ravioli laced with Bitter Greens offset by creamy Crab Sauce.
More provocative by way of tender Dumplings served with Squid in their Ink perfumed by Cinnamon Dessert offers a variety of choices, though those in the know won’t think twice before ordering tender Pistachio Cake crowned by a scoop of housemade Gelato.
Not to be confused with large corporate Gelato makers like Grom Gelato Gallonetto has been a part of Venice since 1985, its tiny confines necessitating take-out while prices compare favorably to more touristy shops nearby.
Not a spot for piled Oreos or other nonsense, a third generation shop serving natural flavors from metal canisters, guests will spend roughly €4 for three flavors topped with Cream and a Tuile, both Fior di Latte and Crema Veneziana attesting to a well-made base while Pistachio Smeraldo is pale green and peerless thanks to its purity and lack of added sweeteners.
Widely heralded for freshly made Tiramisu in a variety of flavors I Tre Mercanti actually began as a market by three locals aiming to represent and spread Venice’s culinary traditions to locals as well as tourists.
Part Wine Shop and packaged goods store, items such as Amarena Cherries and Pesto available at fair prices, it is through the front glass that guests watch Chefs assemble layers separated by Cream, the Dessert invented in Treviso achieving lightness despite rich Ingredients whether traditionally with Cocoa and Coffee or featuring Pistachios.
Part of the city since 2007, Espresso shots on the go a necessity for those looking to make the most of their visit, guests seeking more sweetness will find Macarons made daily plus handmade Cannoli Shells filled by complex Sheep’s Milk Ricotta suspending Chocolate and Citrus.
Owned by the Allegria Group and open daily starting at 06h00 Pasticceria Panarea has been serving Vicenza for decades, a wide array of traditional Pastries and Mediterranean Fare at fair prices seeing a sizable dining room frequently busy.
Located at Battaglione Val Leogra 38 with plenty of parking it is upon entry that guests will notice glass cases half-full while a bar further on pulls Espresso shots and mixes drinks with speed.
A well-rounded collection, the Baba a little harsh compared to others, Donuts eat light beneath a light coat of Sugar while Cannoli with a dense shell and candied Citrus are mostly unremarkable.
Better for Sfogliatelle, warm Semolina and Rictotta outpacing smaller shells filled with flavored Cream, Zeppoli show well in their traditional form with a Choux-like Ring around Custard crowned by a Cherry.
Potato Gnocchi with Osetra “Private selection Bottega Vini” Caviar and Chives
Bottega Chips
Budino with Chocolate, Caramel and Cream
Sabbiosa Cake with Coffee Cream
Able to trace its history to the sixteenth century and celebrated as an eatery since 1890 Antica Bottega del Vino, or Bottega Vini, rates highly amongst Verona citizens and visitors for both an extensive Wine List and homemade Food intended to compliment it.
Purchased by Le Famiglie dell’Amarone d’Arte and Antica Rinomata Riseria Ferron in 2011, a bit of restoration doing nothing to distract from Bottega’s old-world charm, it is with patrons two-deep at the Bar that those with reservations are seated to choose their meal before a Sommelier visits to discus pairings.
Offering off-menu Cicchetti that change frequently, or a plate of 24 month Prosciutto to match €8 glasses of Sparkling Wine, fans of Venetian tradition will be happy to find Baccala served soft atop a bed of Polenta while those seking to simply snack enjoy freshly fried Potatoes served thin and crispy.
Known for housemade Pastas, faultless Bigoli beneath Duck Ragout best suited to Chianti, those willing to spend a little extra will be delighted by airy Dumplings slicked in Butter with a liberal spoon of Caviar plus Chives.
Decorated in Medieval style, heavy woods and varnished walls surrounding wrought-iron chandeliers supporting empty bottles, it is best to allow busy servers to suggest Dolci that include a “Budino” more like Flan adjacent thick Chocolate or Potato Flake “Sandy Cake” complimented by Coffee Cream.
Caramelized Pears, Pumpkin Seed Praline, White Chocolate Cream, Sage, Pistachio
Crunchy Dark Chocolate, Burnt Milk
Ras el Hanout Cannoncino King Size, Vanilla Cream, Armagiana Apricots
Torrone, Lemon Jelly
Polarizing as any Italian concept that dares to challenge centuries of tradition Lido 84 from Riccardo and Giancarlo Camanini seeks to reinterpret classic recipes as “food for thought” utilizing old and new techniques.
Housed in a former beach club on Lake Garda guests are invited to dine indoors or on a terrace as weather permits, all while Giancarlo oversees service as warm and informative as any in Europe.
Designed to be enjoyed a la carte or as a tasting, staff communicating with each guest to determine likes and preferences before Riccardo chooses the menu, it is amist modern-classical décor that time passes quickly thanks to stories and reminiscing over bites such as Baccala Cannoli or pudding-soft Foccacina.
Eclectic but distinctly Italian, warm Bread and Grissini flavored with Olives present throughout, late-Winter’s “Fluctuations” begins with a veil of Cuttlefish overlying soft Rice in Eel Butter before moving onward to Oysters perfumed by Pine and Buttered Spaghetti made anything but simple by crispy puffed Yeast.
An admirer of all forms of art, books and statues surrounding a piano overlooking the water, Risotto comes splashed on a white canvas with Red Berries prior to intentionally sticky Pennoni meant to be dipped in an emulsion of Uni.
Lucky next to receive 84-hour steamed Pasta allowed to ferment for a year, its texture quite distinct beneath Foie Gras and Pigeon Ragu, Chard offers a bit of levity before moving onward to faultless Sweetbreads sharing the spotlight with Honey and Mustard.
Known best for Cacio e Pepe cooked in a Pig’s Bladder, a blind method of preparation that leaves Pasta firmer than al dente but beautifully matched to simple toppings, tender Beef comes with accents of Duck Fat and Pork Lard plus the bold skins of Sheep’s Cheese.
Offering each guest a different dessert, on this day Chocolate toasted to taste of Burnt Milk and Caramelized Pears with Pumpkin Seed Praline, those with capacity should inquire about adding a laminated “King Size” Cannoncino perfumed by Moroccan Spices with Apricots.
Always pushing forward, with textures and flavors inspiring questions, the story ends with Torrone clipped tableside and a quick tour further seeking to educate those who already think they understand.
Part of Bologna for nearly fifty years Pasticceria D’Azeglio is named after the street it inhabits, early opening hours on Monday making it an ideal option for nearby businesses in one of the city’s most upscale shopping districts.
Rustic and small without a Bar like so many Italian Pastry Shops, though Espresso shots are still pulled quick, guests arriving early will find good diversity including Cornetti stuffed with flavored Cream and Viennoiserie including a Raisin coil topped in Frosting.
Priced lower than nearby competition, a particularly boozy Baba just €3, look for Sfogliatelle tucked away amidst everything else and if fortune smiles it will be warm with shattering layers yielding Ricotta and Semolina with Citrus inside.
Opened in 1907 by Giuseppe Gamberini Cafe Pasticceria Gamberini is the oldest Pastry Shop in Bologna, chandeliers and an ornate ceiling positioned over glass cases including heritage recipes plus a bar quick to prepare Espresso or an Aperol Spritz for waiting customers.
Now managed by Antonella Conti and Paolo Maino, a seamless transition that occurred in 2005, guests arriving early can expect to find Brioche still hot with spots of Raisins while Rome’s Maritazzo is offered with Custard or Cream.
Updated somewhat to sell items such as Red Velvet Cake and Brownies it is for €3.00 that the Rice Pie delivers three complex bites while Cornetti with a choice of fillings sees Pistachio a little too sweet but otherwise enjoyable.
PORK’S HEAD CUTLET WITH MAYONNAISE, PARSLEY AND CAPERS SALAD
ROASTED POLENTA “CALZAGATTI” WITH MORA LARDO AND FRICANDO OF SEASONAL VEGETABLES
TORTELLINI EN BRODO
TAGLIATELLE 100% BOLOGNESE WITH MEAT RAGU
PUMPKIN RAVIOLI WITH MALLARD RAGU
APPENNINE FALLOW DEER LEG, LIGHTLY SMOKED WITH CHERRY AND PEAR WOOD, WITH PLANTS, HERBS AND FRUITS
LAMBRUSCO SORBET
FIOR DI LATTE BOLOGNESE WITH AMARETTO FOAM
ZUPPA INGLESE
EGG YOLK GELATO “LIKE THE OLD DAYS”
Opened in 1934 by Agnese and Amerigo this Trattoria between Modena and Bologna remains one of the area’s most regarded, a single Michelin Star despite casual confines and service attesting to Food prepared by a kitchen that cares.
Built on tradition and simplicity, but evolving over the past 90 years to include several “signatures,” the current menu offers a retrospective including handmade Pastas, Wild Game and everything sourced from the nearby hills, vines and forests.
Offering menus in English for the occasional tourist, though the vast majority of patrons hail from nearby, it is once the entrance is located that guests sit amidst warm confines listening to quiet chat and a bell dinging in the kitchen to announce each plate.
Fit with a good cellar of Italian Wines at fair prices, a pair of Rieslings well-suited to fried cuts from the Pig’s Head and Polenta matchsticks draped in Lardo, Amerigo’s Tortellini en Brodo arrives piping hot with delicate Dumplings afloat in Broth as rich as it is clear.
Not forgetting housemade Bread that needs no accompaniment, plus a tiny “Bread Cake” Amuse, no visit to Bologna should occur without sampling Bolognese as it ought to be eaten while Pumpkin Ravioli with Duck Ragu is equally delicious.
Also offering Mallard as the day’s local game, though Fallow Deer shot nearby proves more compelling, Desserts dial in on classics including Zuppa Inglese and Fior di Latte made to resemble Flan while the Egg Yolk Gelato “Like the Old Days” is indelible.
Monte Bianco Gelato, Pistachio Gelato, Dolce Gelato
Started as a dairy at Via Celso 3r in 1946 Gelateria Baroncini is among the most highly regarded Gelato shops in Florence, the company now in its fourth generation still adherent to the strictest standards of production while at the same time creating new recipes for modern times.
Small in its floorplan, a register and some confections to the right of daily flavors, three scoops on a cone tally just €3 despite textures suggesting the use of high quality Ingredients including Pistacchio di Bronte and a lack of preservatives or artificial colors.
Focused on classics, locally produced Cream and Milk building a smooth base, “Dolce” incorporates Cake plus a hint of Liqueur while Chestnut “Monte Bianco” tastes pure with a texture akin to fresh Whipping Cream.
Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Amerigo Vespucci Airport making it a logical first stop after long delayed flights for Coffee and Dessert.
Still busy midday Sunday, though the selection appeared slightly picked over, four Pastries and a Doppio carried just €9,80 charge with the latter from Lavazza and a sweetened Croissant flecked with Poppy Seeds an excellent pairing.
Less impressed by soggy Frittelle, early arrivals likely faring better, both a Custard-filled Doughnut and crunchy Millefoglie more than justified their modest prices.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to a gooey Blondie with Butterscotch bits in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Not forgeting the Vegan Snickerdoodle this time, whatever fat is utilized tasting buttery and rich, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while both the Gingersnap and Peanut Butter round are faultless.
Strawberry Cake – Strawberry and Vanilla Cookie, Strawberry Cream Cheese Frosting, White Chocolate Curls
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, four specials alongside Sugar slathered in seasonal Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Strawberry Cake,” flavors of Fruit and Vanilla well represented even before placing Cream Cheese Icing on top.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Blue Monster merged crumbl’s Sugar and Chocolate Chip into something slightly better while Brownie Batter was overly rich.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Cornbread” set a high standard for both the brand and Cookies in general by creating something just savory enough to be Cornbread and then offsetting it with Honey Cream Cheese Frosting plus textural components.
