WHETHER IT'S A BRIOCHES OR A PIECE OF FOCACCIA, YOU NEED THE RIGHT PLACE!
The world turns up its nose because we Genoese love to have breakfast dipping our beloved focaccia in the cappuccino… sometimes even the one with onions!
If you want to try the real Genoese breakfast… now you know what you have to do!
For you, a few bars and pastry shops where you can enjoy a nice and good breakfast.
A place that offers Pastry, Cafeteria, Food, Wine and Cocktails to anyone who appreciates the care in the choice of ingredients and their combination.
Douce Pâtisserie Cafè is a group that brings together friends and collaborators, where no one is indispensable, but everyone is needed.
The operating staff is made up of a Maître pâtissier and his collaborators, who are joined by the barmen, the cooks and the dining room staff. Behind the scenes, a communications officer and an architect.
CONTACTS
tel: +39 010 5537166
sito: www.douce.it
The Cavo family’s pastry chef business was born at the end of the 19th century in Voltaggio, in a valley in the Ligurian Apennines, when Attilio Cavo together with his wife Elena invented and patented the Amaretti di Voltaggio, handmade almond paste sweets.
The new creation enjoys great success in Italy and abroad, wins many prizes and awards, which make up the brand of the Amaretti themselves, and is appreciated by the Royal House, of which the Cavos become suppliers until today with the supply of the House of the Duke of Aosta.
ADDRESS
CONTACTS
The history of Pasticceria Tagliafico began in the last years of the 19th century when “the great-grandfather” Giacomo, dynamic and enterprising, worked as a cook on the ships that connected Genoa with Latin America.
In those years he opened, with a partner, a pastry shop in the heart of Buenos Aires.
The pastry shop ships its products all over the world, especially the Genoese pandolce, much appreciated by Ligurians living abroad for whom it is traditional to have it on the table on Christmas day.
ADDRESS
CONTACTS
tel: +39 010 565714
sito: www.pasticceriatagliafico.it
Among the many pastry specialties of the restaurant, the Sacripantina cake deserves a special mention, a typical Ligurian dessert and one of Sandro Pertini’s favorites, with its layers of sponge cake soaked in liqueur, coffee, cocoa and butter cream.
Ingredients that are not difficult to understand have been associated with a warrior with a robust build and a braggart temperament.
In fact, the cake owes its name to Sacripante, a hero of chivalrous literature and a character in Orlando in love with Boiardo and in Ariosto’s Orlando Furioso where, as Saracen king of Circassia, he performed numerous feats in an attempt to conquer the beautiful Angelica.
Article and photos taken from:
dreamsandstories.wordpress.com
ADDRESS
CONTACTS
Tel: +39 010 564013
Cafhein is a laboratory, a forge of ideas, study and love for everything we do. Every day we try ingredients, extraction techniques, tools and technologies that we study with the approach of the curious scientist.
Because knowledge is the only guarantee of quality.
Large, bright and welcoming: a modern loft with an industrial design, but with warm environments that pervade the atmosphere making it a home-feeling.
Cafhein: your corner to study, relax and do what you like best.
ADDRESS
CONTACTS
tel: +39 338 9348390
sito: www.cafhein.com
A few steps from the historic Chocolate Factory, in Salita del Prione 10r, in a welcoming and elegant place, is the Viganotti Pastry Cafe, where you can taste a fine coffee from our roasting to accompany cakes, sweets and pastries.
The Viganotti Caffetteria Pasticceria is the perfect place to have breakfast, where you can start the day with homemade desserts made with the highest quality raw materials
ADDRESS
CONTACTS
tel: +39 0102514061
sito: www.romeoviganotti.com
