It's not a cornetto, it's a work of art
We all affectionately call it a "cornetto," but what they make at Cesare Gialdi is technically a true French croissant. Forget heavy brioche doughs: here you'll find impeccable lamination, light and buttery, which serves as the perfect vessel for a top-tier filling. Read also my article dedicated to the other pastries at this shop.
The green heart: pastry cream, not "Nutella"
Forget the usual spread (what many vulgarly call "pistachio Nutella"): here you will find an excellent, completely artisanal pistachio pastry cream. The pistachio flavor is very present, with an intensity I rate 8/10: natural, bold, and never cloying, yet it leaves room for the delicacy of the pastry and the base cream. The overall taste, however, is a 9/10: pure bliss.
A practical tip
There is one warning: this masterpiece sells out like crazy and often runs out immediately. My advice? Go early, preferably right when they open, so you don't end up disappointed. It is one of my favorite spots for a high-quality breakfast in Catania.
