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A pastry shop in the Monteverde quarter where single-portion cakes have quietly become the whole point. The team turns out both old-school classics, like sacher and apricot tart, and contemporary creations that regulars now order without looking up. Breakfast pastries run from croissants to krapfen to pain au chocolat, and there's a savory counter and made-to-order cakes for good measure. It ranked seventh on 50 Top Italy's chocolate dessert list.
The awards strongest first
- 50 Top Italy #7 · The Best Chocolate Desserts
One number, weighted & current 72
How we scoreThe dishes from the writeups
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Sacher
“Il Pastry Chef Marco Fontana prepara alta pasticceria interpretando grandi classici, come la sacher, la crostata di visciole, di albicocche, i profiterol e creazioni contemporanee diventate iconiche.”
50 Top Italy -
Crostata di visciole
“Il Pastry Chef Marco Fontana prepara alta pasticceria interpretando grandi classici, come la sacher, la crostata di visciole, di albicocche, i profiterol e creazioni contemporanee diventate iconiche.”
50 Top Italy -
Profiterol
“Il Pastry Chef Marco Fontana prepara alta pasticceria interpretando grandi classici, come la sacher, la crostata di visciole, di albicocche, i profiterol e creazioni contemporanee diventate iconiche.”
50 Top Italy -
Pain au chocolat
“Ampia proposta per i lievitati per la colazione, che spaziano tra gli intramontabili croisant ai krafen, al pain au chocolat, con il fil rouge su tutta la produzione dell’alta qualità.”
50 Top Italy
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