Venezia

Rightfully considered one of the city's historic venues, since 1900 this pastry shop has been operating in front of the Palladian Basilica. In 1964 it was taken over by the Ferracina family, who continued the business while preserving its recipes and atmosphere. The always striking shop windows are iconic, inviting you to enter and indulge, perhaps at their tables or in the pleasant outdoor dining area overlooking Piazza delle Erbe. Right from the outset things start well, with ten types of croissants offered at breakfast (the dough has a moderate sweetness that goes well with fillings like almond and pistachio marzipan). The puffed pastries are excellent, pleasingly caramelized and filled with apricot jam. The shortcrust cestini, a valid alternative in the morning or for an afternoon break, feature fillings like dark chocolate and coconut cream, ricotta and honey and that great Venetian classic, the version with rice. Their assortment of mainly traditional fresh pastries see "mignon" accompanied by large format, "old-fashioned" delights. Many are made up of two biscuits and syrup (with alcohol or alcohol free), a creamy filling and a fondant sugar glaze (made with sumptuous custard). The cakes are rich in flavor and nicely balance sweetness and texture. Millefeuille is a house specialty.