SaporitoThe Borgo Regio Parco area with its pedestrian precinct is a small oasis of tranquillity in the chaos of city. Here Fiore Saporito has been exuding his passion for the art of confectionery since 1978. Working alongside him are his wife Rita and daughters Alessandra and Stefania.
The spacious establishment is preceded by comfortable outside tables and chairs, an invitation to conviviality. The counter offers an infinite variety of cakes and pastries. In addition to baci di Alassio (mini chocolate and hazelnut biscuits), pastiera (typical Neapolitan Easter cake), and PanNoce (fruit loaf with walnuts and candied orange), you’ll also find specialities such as Soupir (an upside-down chocolate cone on a shortcrust base with a filling of cream or pistachio nuts, and pitta ‘nchiusa (a tart formed by rosettes of dried fruit, spices and honey) from a family recipe. The variegated croissanterie features brioches, including vegan and mixed-cereal versions, filled with homemade jams, cannoli, strudel, apple turnovers and veneziane, soft sweet buns.
Yeast-leavened goods (bread, pizza, panettone) have been enhanced by a product launched on the market in autumn 2024, namely the patented Fior di lievito (superfine yeast), the result of years of research into the natural fermentation of milk by-products.
The place is always busy in the lunch interval.
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