ristorazione — Perugia · Umbria
In Perugia, where Umbria's confectionery tradition is measured against the quality of the dough, Panetteria Pasticceria Cerquiglini bakes every day with natural yeast: a rhythm that begins at four in the morning and reaches the counter fresh at dawn.
Beyond the threshold on via Eugubina, the same ritual repeats every morning: three preparatory refreshments of the natural yeast, started at four in the morning, because a great lievitato (leavened festive cake) made for special occasions allows no shortcuts. It is the measure of a craft that cannot be delegated or rushed. Cerquiglini has practised it for years, in the heart of Perugia.
The counter is the heart of the morning: brioche-dough cornetti still warm, fresh pastries, cappuccinos. In the display case, the fruit crostata and the Cardinale, the house's own specialty, draw customers back again and again. A breakfast service that Perugia knows well, where the staff's warmth is part of the daily ritual.
Behind the counter, the workshop never stops: here the torcolo di San Costanzo is made, the cake of Perugia's patron saint festival, alongside made-to-order cakes for receptions and celebrations. The same care that goes into the daily lievitati is found in the sweet and savoury buffets prepared to measure for every occasion, with ingredients fresh each day.
From morning breakfast to special orders, Cerquiglini tells the story of Perugia through dough and tradition. Discover the full page and the house's products.
