Best Bakeries in Italy

Italy's bread culture is regional and ancient. Pane di Altamura, ciabatta, focaccia di Recco, sfogliatelle, maritozzi, cornetti, panettone — every region has its signature form. Milanese pasticcerie like Marchesi and Cova have been turning out classical pastries since the early 19th century, and artisan bakeries like Princi and Forno Roscioli have exported Italian style to London, New York, and beyond.