Stepping into a Panarello store means rediscovering the balance between tradition, quality, and artisanal care that has defined this historic Ligurian pastry brand for over a century.
Founded in Genoa in 1885 and established in Milan since 1930, the company is now led by the fourth generation, represented by Giovanni Bindella, who is committed to renewing the brand while preserving its identity.
The heart of the fresh production lies in three local laboratories in Genoa, Milan, and Chiavari, where products destined for the 14 directly operated stores are prepared every night.
Alongside fresh pastry, Panarello also develops two lines of packaged artisanal cakes and sweets:
- one produced at the Genoa plant (IFS certified),
- the other gluten-free, made in the certified laboratory in Sassello;
Both lines are also distributed through large-scale retail channels.
Some products have become true symbols of the region: the Torta Panarello and Panarelline in Genoa, the cream cannoncino and the “torta griglia” in Milan, as well as Biscotti del Lagaccio, Canestrelli, Mescolanza, and Pandolce Genovese in its two versions.
“Our philosophy is based on simple recipes, carefully selected ingredients, and the use of sourdough where necessary,” explains Giovanni Bindella. “Working without preservatives requires great attention to the quality of raw materials and to the sustainability of processes.”
On these foundations, research and development projects are focused on new flours, lactose-free recipes, and free-from references, in line with the demands of an increasingly conscious consumer.
