By Rosina Fracassini
Overlooking the main square of Greve, Pasticceria Chianti has become a well-established presence—much more than just a place to buy bread and pastries. It is a familiar, recognizable space where family history, daily work, and a forward-looking vision come together without losing touch with its roots.
Its story is deeply rooted in tradition. The grandparents of the Pucci family once ran a local bakery dedicated exclusively to bread-making—a craft built on consistency, precision, and daily repetition. Over time, this knowledge was passed down through generations until it reached Lucia and Graziano, who in 2017 chose to reshape this legacy by opening a pastry shop in the very heart of the town.
At the time, it was a bold decision—one that has since proven successful. Alongside them are their children, Christian and Selene, who represent a generational transition that has taken time to develop. Today, they lead a constantly evolving business, supported by a young and increasingly structured team. The production laboratory, in particular, has grown significantly over the years, both in terms of staff and expertise, allowing for expanded production while maintaining high-quality standards. The organization is dynamic, built on collaboration and mutual trust, with no rigid hierarchies but a shared goal: to do good work, together.
The connection to the local area remains central. Much of the team is made up of local young people, and the clientele is predominantly from the surrounding community. This has allowed the pastry shop to build strong relationships over time, becoming a daily reference point for those who live in Greve and nearby areas. Tourists are present, but they are not the focus—they are an added value to an already well-balanced reality.
Great attention is given to raw ingredients and processes. Every product is the result of careful craftsmanship that requires time and dedication, with no shortcuts. Bread remains a cornerstone of the business, complemented by a full offering that spans the entire day: breakfast, lunch breaks, afternoon snacks, and special occasions.
Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
The signature product remains the budino di riso, which over time has become a true local icon—so much so that it has inspired a cycling route now known as the “Budino Tour.” It is a concrete example of how a product can become distinctive and widely recognizable.
As production has grown, communication has also taken on a more structured role. Social media is now an integral part of the business, managed in a direct and spontaneous way with the involvement of the younger staff. It serves as a channel to showcase daily work, highlight products, and maintain a constant connection with customers.
The relationship among family members remains one of the strongest pillars. Working together is not always easy—it requires balance and open dialogue—but it is precisely this dynamic that contributes to the solidity of the project. Christian and Selene, different in character and approach, complement each other, creating a balance that is reflected in their daily work.
Looking ahead, there is no shortage of ideas. Among the projects in development is an expansion of the space, including the creation of a tea room that will allow customers to experience the pastry shop in an even more complete way, enjoying moments of relaxation in a welcoming and carefully designed setting.
Beyond any new developments, what remains constant is the approach: work built day by day, grounded in presence, relationships, and attention to detail. A business model that works because it
Pasticceria Chianti: Piazza Giacomo Matteotti 27, Greve in Chianti (Fi) / Tel. 055 8546193
