Traditional Umbrian sweets
Ciaramicola, torcolo San Costanzo, torciglioni and pinoccate embody the tradition of the territory. The torta di Pasqua al formaggio (Easter cheese cake) combines pecorino and parmesan in the classic recipe.
Dining · Mugnano (PG)
Artisan pastry shop since 1991 in the village of Mugnano, between Umbrian sweets and traditional baked goods
Eccellenza Italianacertificata 2026–2027
Read on
The place
In the heart of Mugnano, the village of painted walls on the outskirts of Perugia, Pasticceria Ventanni has been a benchmark for artisan quality since 1991. Paolo Ventanni and Paola Bastianelli transformed an old small tower into a workshop where traditional Umbrian sweets are made, from torcolo San Costanzo to ciaramicola, from torta di Pasqua al formaggio to artisan panettoni. The meticulous selection of raw materials shows in the baked goods, in the Bavarian cakes, in the pistachio Sacher cake. Alongside the pastry shop, the bakery offers bread made according to the timings and flavors of the past, while the café serves breakfasts, quick lunches and aperitifs in a family-run, welcoming setting.
At the table
Pasticceria Ventanni was founded in 1991 out of the passion of Paolo Ventanni and Paola Bastianelli, who transformed an old small tower in Mugnano into an artisan workshop.
Why you can trust it
PASTICCERIA VENTANNI is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
PASTICCERIA VENTANNI is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Ciaramicola, torcolo San Costanzo, torciglioni and pinoccate embody the tradition of the territory. The torta di Pasqua al formaggio (Easter cheese cake) combines pecorino and parmesan in the classic recipe.
During the Christmas season, panettoni range from classic versions to more original ones. For Easter, colombe come in the traditional recipe as well as pistachio and chocolate variations.
The house specialty reinterprets the Viennese classic with a pistachio variation that combines softness with a contrast of flavors.
The Bavarian cake is decorated with fresh wild berries that enhance the delicate texture of the cream.
Umbrian bread follows natural leavening times and old techniques, with carefully selected ingredients.
A wide selection of pastries accompanies morning cappuccinos. The pizzeria offers traditionally leavened pizzas, from the classic margherita to other varieties.
The figures
What visitors say
«Excellent pastries and cappuccinos! When the weather's nice you can also sit outside under beautiful sunshine! The tomato and mozzarella pizza is delicious!»
«They have a huge selection of breakfast pastries and their cappuccino is truly excellent. Kind staff and a welcoming place.»
«Amazing pastry shop. All the baked goods and sweets are made in-house. Very delicate and tasty. I highly recommend their Ciaramicola, the typical Perugian sweet.»
«Excellent pastry shop with a wide selection of products. Welcoming and very well-kept location, and excellent service with great attention to the customer.»
Reviews appear in the language each guest wrote them in.
In the making · The method
All products at Pasticceria Ventanni are handmade, with no industrial semi-finished ingredients. Every pastry and every loaf of bread is made in the shop's own workshop.
Ingredients are carefully chosen to guarantee quality and authenticity in the finished products. This meticulous selection shows in the pastries, cakes and baked goods.
Bread follows traditional preparation times, with no shortcuts. Even the large leavened cakes for the holidays respect the long rising times needed for the product to succeed.
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