The story
Steeped in history, Pasticceria Foligni has been a staple of Ancona since 1860. This storied pastry shop remains a must-visit destination for those seeking authentic local flavors, maintaining a reputation for excellence that has spanned generations.
The shop is particularly celebrated for its commitment to tradition, with the creators at *Where The Foodies Go* noting that they serve "the best polacca in Ancona," prepared using a recipe that stays remarkably close to the original. Beyond their signature polacca, the bakery is also highly regarded for its cornetto fritto ripieno di crema pasticcera. Whether you are a local or just passing through, this historic spot offers a genuine taste of Ancona’s sweet culinary heritage that is well worth the visit.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the Polacca, a dish that embodies the restaurant's warm, rustic charm, making every bite feel like a comforting embrace.
“This polacca has a strong almond aftertaste — inside there's a thin layer of marzipan, so it's basically an almond brioche. It looks a bit plain but it's super almondy, well glazed, and crunchy. The polacca from Ancona is worth the trip.”
What creators say
1 creator has covered Pasticceria Foligni. Most active: Where The Foodies Go
- Where The Foodies GoLoved
A di ANCONA - Ancona Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 1 · @ 2:10
A historic pastry shop from 1860 that makes the best polacca in Ancona, with a recipe close to the original.
Dishes mentioned
Polacca
This polacca has a strong almond aftertaste — inside there's a thin layer of marzipan, so it's basically an almond brioche. It looks a bit plain but it's super almondy, well glazed, and crunchy. The polacca from Ancona is worth the trip.
Cornetto Fritto Ripieno di Crema Pasticcera
This is a fried croissant filled with pastry cream. It's super soft, very fried, not greasy — it's the illegitimate love child of a bombolone and a croissant.
