Il Chiosco

A shop that's grown and evolved, and that today continues on its path while following clear principles. For Francesco Ballico, ingredients are a key priority, starting with the fundamentals (flours, eggs, milk and butter), used with experience and creativity to create attractive, tasty and original products. The service is attentive and well organized, the atmosphere lovely and well-kept, the display counter very tidy. A notable procession of breakfast foods begins the day, with not-to-be-missed croissants made highly digestible thanks to long and masterful leavening. A nice note of butter is discernible though not intrusive, both when it comes to their conventional croissants and those made with wholemeal flour and honey. Savory sandwiches and croissants, stuffed with quality ingredients, are shown the same care. Single-serving treats and cakes are among their flagship products. To get an idea, try the Sottobosco, a breton sablé made over with milk gianduia, creamy double vanilla (Tahiti and Madagascar), spheres of liquid raspberry and berries. It masterfully balances sweetness and acidity. For those who love full flavors, the Cherau brings together caramelized Savoyard, ricotta cream, rum, raisins and candied orange. Another must are their soft and pleasingly buttery classics, which are always available (both in-store and online), and excellent 100% natural ice cream, available in a handful of flavors.