Cucchi
Heritage HouseMilano / Corso Genova
1936 patisserie — the Milanese panettone, the Colomba at Easter, and the Corso Genova institution that four generations have kept alive.
Best for 1936, panettone, Colomba, four generations.
Craft guide
The Pâtissiers & Confectioners in Milan Issue
ORBISPÂTISSIERS & CONFECTIONERS IN MILAN7 shops in the atlas.Illustration
Pâtissiers & Confectioners in Milan
7 stores · curated ORBIS register
Visit official site ↗Milano / Porta Lodovica
Pasticceria Gattullo has worked from Piazzale di Porta Lodovica 2 in Milan since 1 May 1961, when Giuseppe Gattullo, called Peppino, opened it after years in the city's pastry houses. Beppe Viola, Enzo Jannacci and Renato Pozzetto were evening regulars. The shop holds Negozio Storico and Bottega Storica status and is now run by the founder's grandson Giuseppe. Wedding cakes can be ordered in advance, and courier shipping is offered.
Best for Torta rosa, brioche, 1961, local secret.
Pasticceria Gattullo opened its laboratory at Piazzale di Porta Lodovica 2 in Milan on 1 May 1961. Its founder Giuseppe Gattullo, known to everyone as Peppino, had arrived in the city in 1926 from Ruvo di Puglia. He trained in the large pastry houses of Milan, among them San Babila, Sant'Ambroeus and Besana. The new shop quickly drew artists and singers. Domenico Gattullo, his son, recalls Beppe Viola, Enzo Jannacci and Renato Pozzetto coming in the evenings before the derby. They came for cannoncini and bignè that his father made on the spot. Recognition followed: the Ambrogino from the city of Milan in 1980, a gold medal diploma from the Chamber of Commerce in 1988 and the Premio Milano Produttiva in 2008. The Chamber of Commerce also lists the house for traditional Milanese artisan panettone. Domenico was made Cavaliere della Repubblica in 2009, and the shop holds the titles Negozio Storico from 2015 and Bottega Storica from 2017. Corriere della Sera marked the sixtieth anniversary in 2021 and listed later regulars from Diego Abatantuono to Jerry Scotti. Domenico and his wife Lella gave their working lives to the counter, and management now rests with their son Giuseppe. Every brioche is treated as a single creation, and wedding cakes can be ordered and shipped by courier.
Visit official site ↗Pasticceria Marchesi 1824
Heritage HouseMilan / Online
Milan's jewel-box pasticceria since 1824 — panettone and pralines in Wes Anderson-worthy packaging. Prada acquired an 80 percent stake in March 2014. The Santa Maria alla Porta shop was left unchanged.
Best for Panettone and gift boxes of Milanese elegance.
Visit official site ↗Pasticceria Panarello
Heritage HouseMilano / Via G. B. Moroni
Genoese pandolce in Milan — the Milan outpost of the historic Genoa patisserie, pandolce, and the Ligurian tradition transported to Lombardy.
Best for Pandolce, Genoese in Milan, Ligurian tradition.
Visit official site ↗Piazza Risorgimento 6, 20129 Milano
Artisan cakes and pastries — the hidden patisserie, custom celebration cakes, and the local secret that the neighbourhood protects.
Best for Custom cakes, artisan pastry, neighbourhood secret.
Visit official site ↗Milano / Porta Venezia
Pavé opened in Milan's Porta Venezia in 2012, built entirely around leavened doughs — bread, brioche, pastry made from scratch through packaging. Its butter-dough brioches, filled with house-made creams and jams, led to a second shop and gelato line by 2016.
Best for House-made butter-dough brioche and fresh leavened pastry.
Pavé opened in 2012 in the Porta Venezia district of Milan, the shared dream of three friends who wanted to offer a proper breakfast. The pasticceria is built around leavened doughs. Bread and brioches in sweet and savoury versions are baked every day, with puff pastry and biscuits. Single portions of fresh pastry draw on the French school and on Italian and Lombard tradition. The daily bakes are joined by the great leavened cakes, and the Panettone is now made 365 days a year alongside the Colomba. The Gambero Rosso guide has counted Pavé among the fifty pasticcerie of Italy since its first year. The New York Times listed it in 2015 as a stop to make in the city. In 2016 a second Milan shop doubled the offer. The project Pavé Gelati & Granite took the same recipes below zero. Two shops are now devoted to gelato, the second arriving on via Cadore in May 2021. The gelateria has held the three cones of Gambero Rosso since it opened. A new laboratory was inaugurated between 2020 and 2021. It reinforced the original mission, with the entire range produced in-house from dough to packaging. The house at via Felice Casati 27 describes itself as a living room where good food is eaten without formality.
Visit official site ↗Milano / Corso Giacomo Matteotti / Multiple
Milan's café culture — the Sant Ambroeus torta, cappuccino, and the patisserie that fuels the fashion industry's breakfast meetings.
Best for Sant Ambroeus torta, cappuccino, fashion breakfast.
Visit official site ↗