The story
For over two centuries, Pasticceria Marchesi has anchored Milan’s Galleria Vittorio Emanuele II, earning a 4.2-star rating through an unswerving dedication to craft. During a recent visit, creator cookwithfez toured the pastry lab, watching panettone and Monte Bianco made entirely by hand, and after tasting called it “a true icon of Italian pastry,” praising “the incredible craftsmanship” on display.
The elegant, old-school café remains a cornerstone of traditional Italian pastry, where each piece is made using techniques passed down through generations. It offers an authentic encounter with the city’s sweet heritage—nothing more, nothing less—and that’s precisely its enduring appeal.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
At Marchesi, the panettone is a transcendent star, praised for its ethereal lightness and rich, festive depth. The overall vibe is one of refined, joyful indulgence, making every bite feel like a celebration.
“The panettone is the king of pastry products. It's made with a sourdough starter that gives it aroma, fragrance, and long shelf life. The process starts with a first dough of butter, egg yolk, sugar, water, and sourdough, which rises for 12-13 hours. The next day we add more flour, fats, sugars, and in this case pistachio paste and candied orange. After the second rise we shape it by hand, giving it a 'skin' and tying a knot underneath. It goes into a paper mold, rises again to three-quarters of the mold, then we score a cross on top — no glaze, we only glaze the Venetian and the summer panettone. I recommend eating it at 20-22°C, so warm it slightly — I put mine near the fireplace for half an hour before eating. It changes everything.”
What creators say
1 creator has covered Marchesi. Most active: cookwithfez
Pasticceria Marchesi is a historic Milanese pastry institution over 200 years old, where I toured the lab, saw the panettone and Monte Bianco being made by hand, and tasted their incredible craftsmanship — a true icon of Italian pastry.
Dishes mentioned
Panettone
The panettone is the king of pastry products. It's made with a sourdough starter that gives it aroma, fragrance, and long shelf life. The process starts with a first dough of butter, egg yolk, sugar, water, and sourdough, which rises for 12-13 hours. The next day we add more flour, fats, sugars, and in this case pistachio paste and candied orange. After the second rise we shape it by hand, giving it a 'skin' and tying a knot underneath. It goes into a paper mold, rises again to three-quarters of the mold, then we score a cross on top — no glaze, we only glaze the Venetian and the summer panettone. I recommend eating it at 20-22°C, so warm it slightly — I put mine near the fireplace for half an hour before eating. It changes everything.
Monte Bianco
This is their Monte Bianco, made in a silicone dome mold. Inside there's a chestnut cream, then layers of biscuit, more chestnut cream, pieces of marron glacé, natural chestnut pieces, and crumbled meringue for crunch. Then it's covered with a spiral of whipped cream and dusted with cocoa. They also gave me a single-portion version with a mango and passion fruit insert — that acidity cleanses the palate and lets you eat two slices. I tried making one myself and I'm pretty satisfied with my decorating skills.
