By Rosina Fracassini
There’s a distinctive aroma that greets you as you step into Pasticceria Chianti, in the heart of Greve’s main square: a warm blend of butter, yeast, and coffee that wordlessly tells the story of a family and a craft passed down through generations.
The Pucci family has been bakers for three generations. It all began with the grandparents, who ran a bakery in the village, dedicated solely to bread-making. A solid tradition, built on daily rituals, that has been handed down through the years and reached a new chapter in 2017: the opening of the pastry shop in the town’s central square. This was the vision of Lucia and Graziano, partners in both life and work, who decided to invest in a project of their own—combining years of experience in the bakery with a desire to create something new, while staying rooted in their values of authenticity.
By their side are their children: Christian, who gradually joined the team after his studies, and Selene, who grew up immersed in the trade, watching her father bake. Today, eight years into this journey, Pasticceria Chianti is much more than a pastry shop—it is the genuine face of craftsmanship that still values quality, time, and human connection.
Behind the counter, the team is young and close-knit, made up of familiar faces from the village, greeting customers and friends each day with the same warmth. But the real magic happens in the workshop: skilled hands shape fragrant doughs, traditional sweets, and modern interpretations—always with the same deep respect for raw ingredients. Here, butter is still real butter, recipes are never simplified, and every product is the result of a careful and deliberate process.
Croissants, rice puddings, flatbreads, celebration cakes, and colorful mini pastries share space in the same display case, offering a range that suits every taste yet remains consistently rooted in one principle: artisanal quality. The classics of Florentine pastry—Torta della Nonna, Fedora, and others—stand alongside modern creations like Bavarians and cheesecakes. And of course, bread remains a cornerstone, available in various types and doughs, along with pizza, focaccia, and stuffed sandwiches.
Selene recently made a big move: she officially stepped behind the scenes to become a pastry chef. A decision that requires dedication, organization, and skilled hands. After some initial hesitation, she chose to step up and support the family where they needed it most—in the workshop. It was a generous decision, but also a natural one, because her love for dough and slow processes was already a part of her.
At Pasticceria Chianti, there’s no rush to chase trends at all costs. Instead, the focus is on daily consistency, a constant dialogue with those who walk in, and a clear identity. Many customers are familiar faces, and relationships are built day by day. The products are chosen, tasted, and shared as part of a story. One of the most delightful examples is the “Rice Pudding Tour,” a name coined by local cyclists who are fond of their rice puddings.
In an age where everything is simplified and sped up, they’ve made a different choice: to slow down, remain faithful to their craft, and make artisan quality a daily value. That’s why, when you walk into Pasticceria Chianti, it feels like coming home. Because here, it’s not just about something to eat—it’s about a way of doing things: authentic, consistent, and deeply human.
Info: Pasticceria Chianti, P.zza Giacomo Matteotti 27, Greve in Chianti (Fi) / Tel. 055 8546193