More info
Tue - Sun 7am - 10pm
Pasticceria Cucchi
At this family-run establishment, which was rebuilt after being bombed during WWII, pastry chef Antonio makes panettone year-round. He uses the same dough to make his Easter colomba (a dove-shaped loaf topped with almond glaze), tronchetto El Meneghin (a cream-filled Christmas cake), and pangelà (gelato sandwiches).This appeared in the November/December 2017 issue.
