Dalmasso's pastry shop in Avigliana is Italy's best, while Tiraboschi in Bergamo is the emerging pastry chef of the year

The sweet Italy captured by the Gambero Rosso Pastry and Bakery Guide in 660 locations. 34 establishments have been awarded the three cakes, sanctuaries of pleasure and indulgence. Over time, sugar levels have decreased, portions have shrunk, but quality has increased.

Six hundred and sixty locations, this is the Italy of absolute sweetness captured by the Gambero Rosso Pastry Chefs & Pastry Shops Guide. The highest overall score goes to Dalmasso in Avigliana (Turin), with 96 points, followed by Biasetto in Padua with 95 points, and Besuschio, Maison Manilia, and Pasticceria Agricola Cilentana Pietro Macellaro with 94 points.

In total, the pinnacle of confectionery excellence is comprised of 34 establishments awarded Tre Torte, the highest quality rating. Three new establishments have joined the elite of excellence: in Campania, Pasticceria Pansa in Amalfi (Salerno), in Sicily, Pasticceria Palazzolo in Cinisi (Palermo), and in Sardinia, Pasticceria Ditrizio in Cagliari. Among the Special Awards, Leonardo Tiraboschi of La Serra Pastry Lab in Almè (Bergamo) won the Emerging Pastry Chef Award, and a large 19th-century establishment restored to its former glory (Fratelli Klainguti in Genoa) won the Newcomer of the Year Award. Lombardy leads the way in quality, with eight pastry shops receiving full scores, followed by Campania with seven. Maestro Iginio Massari received the Tre Torte d'Oro. The spotlight is also on restaurant pastry, which is experiencing a golden moment, as evidenced by the section dedicated to the Best Pastry Chefs, which this year boasts 25 awards.

"Italy boasts a wealth of biodiversity in the sweet arts, with regional specialties, holidays, and even seasonal crops that are true symbols of the popular table. Pastry-making continues to be an attractive sector for young talent, who often invest in themselves and in micro-workshops, networking with small local producers," comments Marina Savoia, curator of the Guide. Gambero Rosso director Lorenzo Ruggeri adds: "Pastry-making represents one of the last spaces for flavor freedom. Over time, sugar levels have decreased, portion sizes have shrunk, but it's still one of the few worlds where we don't count calories and fats like we were all accountants. It's a space for pleasure, for indulgence, for the indulgence that makes us happy. It's still wonderfully irrational. And today, Italian pastry-making is richer than ever because it has found its own identity: it's increasingly the sweet showcase of our regions."

The ranking of the best pastry shops with a score out of 100:

Dalmasso in Avigliana (TO), with 96 points

Biasetto in Padua, with 95 points

Besuschio in Abbiategrasso (MI), with 94 points

Maison Manilia in Montesano sulla Marcellana (SA), with 94 points

Pasticceria Agricola Cilentana Pietro Macellaro in Piaggine (SA), with 94 points

Sal De Riso Amalfi Coast in Minori (SA), with 93 points

Caffè Sicilia in Noto (SR), with 93 points

Acherer Patisserie.Blumen in Brunico (BZ), with 92 points

Caffè Cavour 1880 in Bergamo, with 92 points

Gino Fabbri Pastry Chef in Bologna, with 92 points

Fabrizio Galla in San Sebastiano Da Po (TO), with 92 points

Ernst K Knam in Milan, with 92 points

Pasquale Marigliano in Nola (NA), with 92 points

New World in Prato, with 92 points

Champagne in Palermo, with 92 points

Walter Musco in Rome, with 92 points

Belle Hélène in Tarquinia (VT), with 91 points

Cortinovis in Ranica (BG), with 91 points

Fusto Milano in Milan, with 91 points

Gruè in Rome, with 91 points

Pasticceria Marisa in San Giorgio delle Pertiche (PD), with 91 points

Pasticceria Roberto in Erbusco (BS), with 91 points

Alessandro Servida in Milan, with 91 points

The White Art in Parabita (LE), with 90 points

Dolce Reale in Montichiari (BS), with 90 points

Ditrizio Pasticceria in Cagliari with 90 points

Dolciarte in Avellino, with 90 points

Luca Mannori in Prato, with 90 points

Pasticceria Palazzolo in Cinisi (PA), with 90 points

Pansa in Amalfi (SA), with 90 points

Small Pastry Shop in Casale Monferrato (AL), with 90 points

Pepe Mastro Dolciere in Sant'Egidio del Monte Albino (SA), with 90 points

Rinaldini in Rimini, with 90 points

Tiri Bakery & Caffè in Potenza, with 90 points

Iginio Massari, a master of masters in Italy and around the world, confirms his position outside the rankings, with the recognition of the Three Golden Cakes, with Club Kavè, with his Pasticceria Veneto in Brescia.

The 6 Special Awards

Emerging Pastry ChefLeonardo Tiraboschi, from the La Serra Pastry Lab pastry shop in Almè (BG)

Best Pastry Shop : Lombardi in Maddaloni (CE)

Valorisation of local productionsi: Opera in Castelfranco Veneto (TV), Nuovo Mondo in Prato, Vignola in Solofra (AV)

Sustainability AwardVirgola Therapeutic Pastry Shop in San Vito dei Normanni (BR)

Novità dell'anno: Klainguti Brothers of Genoa

Best Packaging:Maison Antonella of Alessandria

The best Pastry Chefs

The section dedicated to the Best Pastry Chefs is a mini-guide to the most interesting talents in the sector who work in large Italian restaurants and pizzerias.

Titti Traina, at Paolo Griffa's Caffè Nazionale, Aosta

Manuel Costardi at Da Christian and Manuel of the Hotel Cinzia, Vercelli

Chiara Patracchini at La Credenza, San Maurizio Canavese (TO)

Giulia Mizzoni at Piazza Duomo, Alba (CN)

Stefania De Rosa, at Montegrigna – Tric Trac, Legnano (MI)

Elena Orizio at Contemporary Trattoria, Lomazzo (CO)

Cesare Murzilli, at (10_11) Ten Eleven of the Portrait Milano Hotel, Milan

Marco Pinna at Seta by Antonio Guida, Milan

Martina Bracchetti, at Passalacqua, Moltrasio (CO)

Sara Simionato and Luca Ferrari at Antica Osteria da Cera, Campagna Lupia (VE)

Aki Noine at I Tigli, San Bonifacio (VR)

Alessio Billeci at Atelier Moessmer Norbert Niederkofler, Brunico (BZ)