Stepping into a Panarello shop means experiencing the balance of tradition, quality and craftsmanship that has defined this historic Ligurian brand for more than a century. Founded in Genoa in 1885 and active in Milan since 1930, the company is now led by the fourth generation, represented by Giovanni Bindella, committed to renewing the brand while preserving its identity.
Fresh production takes place every night in three proximity laboratories located in Genoa, Milan and Chiavari, supplying the 14 directly managed stores. Alongside fresh products, Panarello offers a complete range of packaged pastries: the classic, chocolate and wholemeal lines are produced in the Genoa facility, while the gluten-free range is made in the certified plant in Sassello..
Several products have become true icons: the Panarello Cake and Panarelline in Genoa, the cream-filled cannoncino and the “griglia” tart in Milan, as well as Biscotti del Lagaccio, Canestrelli, Mescolanza and the traditional Pandolce Genovese.
“Our philosophy is based on simple recipes, selected ingredients and the use of natural sourdough where needed,” says Giovanni Bindella. “Producing without preservatives requires great attention to raw materials and to the sustainability of all processes.”
Research and development activities focus on new flours, lactose-free options and freefrom products to meet evolving consumer needs.
Alongside tradition, Panarello is investing in process innovation, energy efficiency, advanced sanitation protocols and waste reduction to ensure consistent quality and food safety.
This approach allows the brand to grow while remaining faithful to its heritage and ready for future market challenges.
