PASTRY SHOPS AND FOCACCERIA:
a "wow" from SWEET to savoury
Who hasn’t heard of the famous “Genoese focaccia” at least once in their life?
The city is dotted with ovens, and almost everyone now makes it good if not very good… in any case, it’s a must try! And for those with a sweet tooth… some tips to pamper your palate!
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
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 562238
sito: www.panarello.com
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
Since 1780, the Pietro Romanengo confectionery has combined quality with history.
The recipes of the Genoese tradition, born in the East and perfected during the 1800s by Italian and French confectioners, are still our precious know-how, handed down by our family without interruption for seven generations.
Cocoa, sugar, flowers, fruit, seeds and spices are the ingredients that we transform by hand every day in our laboratory in Genoa into exquisite desserts.
We are passionate about and tied to artisanal values and ancient methods that allow us to obtain products that are unique in terms of their history and flavour.
ADDRESS
Via Soziglia, 74/76 r
Genova
CONTACTS
tel: +39 010 24 74 574
sito: www.romanengo.com
In 1827 Domenico Villa opened his business under the product category “Drugs and Colonials”.
Over time, the shop transformed into a resale and pastry shop, developing the market which, until the early 1900s, was the prerogative of the nobles.
In 1965 Mario Profumo, son of his father Giuseppe Armando, took over this historic business thanks to the experience gained in the family business – and for over ten years – at the “Horvath” in Salita delle Fieschine in Genoa, a Hungarian factory of chocolate, sprinkles and fondant.
ADDRESS
CONTACTS
Tel: 010 2770002
sito: www.villa1827.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
sito: pasticceria-cavo.myshopify.com
