In addition to being identified with fine dining, Perbellini is also known for its white art. The patisserie was opened in 1862 by Giovanni Battista Perbellini, and produces refined pastries of excellent standards: the l' Offella d'Oro, for example, is recipe dated 1891 and is still the house speciality, a tasty version of nadalin, an ancient Verona pandoro. To die for are the strachin millefeuille with soufflé cream filling; the dolce dorato, a small plum cake; buttery sfoiade; sbrisolade; panettone, pandoro, Easter colomba and focaccia.
