More than a pastry of excellence: the story of a family and a company
Visiting Panarello is not just about stepping into a pastry shop where quality and attention to both products and customers reign supreme; it is about experiencing a range of sensations shaped over time, reflecting: -Traditional, genuine, artisanal products, born from experience, quality, and deep passion;
-A company, founded by Francesco Panarello in 1885, which has preserved the values of quality, integrity, and honesty established by its founder while growing over 140 years into a confectionery enterprise that combines artisanal craftsmanship, freshness, and product excellence with a broad presence in the cities where it operates; -A family, descending from the founder, now into the fourth generation represented by Giovanni Bindella, executive and board member actively involved in the company.
The sweet world of Panarello includes fresh pastries, produced nightly in its three local workshops in Genoa, Milan, and Chiavari to ensure maximum freshness, and delivered every morning, all year round, to its fourteen directly managed stores. This allows the company to carefully monitor quality throughout the entire supply chain, from production to sale, owning six stores in Genoa, six in Milan, one in Chiavari, and one in Rapallo.
In addition, packaged pastries are offered both with gluten (produced at the Genoa facility, which holds various certifications including IFS) and gluten-free (produced at the dedicated Sassello facility, certified by AIC), distributed through major retail chains.
Among the most iconic products for which Panarello has been recognized for many years are: for fresh pastries, in Genoa the Torta Panarello and Panarelline, both almond- based, and in Milan the cannoncino alla crema and torta griglia alla marmellata; and in the historical pastry category, the Biscotti del Lagaccio, Mescolanza, and Pandolce Genovese, all part of Genoa’s heritage.
Panarello’s products are crafted with passion and meticulous care for the few, high-quality ingredients they contain. The recipes remain unchanged over time, simple and authentic. In an interview, Giovanni Bindella highlighted the company’s strong commitment to sustainable processes and ingredient quality, emphasizing their Italian origin: only Italian sugar, derived from Italian beet, is used in production.
Panarello also prioritizes process innovation, energy efficiency, and waste management, making significant investments to achieve these goals. Yet, innovation never comes at the expense of tradition and the relationship with the customer, which remain at the heart of the company’s philosophy.
