Informality at the table
Il Calandrino is a place where a bistrot, patisserie, and café coexist. It's a space designed to accompany guests throughout the day, from breakfast to aperitifs, and even dinner, with an informal yet refined style.
Bistrot
The cuisine interprets the ingredients and care that characterize Le Calandre in a more immediate and convivial way. Alongside seasonal dishes, there are great classics such as dill tagliolini with seafood and pistachio sauce and Erminio's tartare, father of Massimiliano, Raffaele, and Laura.
The place that accompanies you throughout the entire day
PASTRY SHOP
Pastry-making is one of Il Calandrino's historic souls. It was born from the passion of Rita, mother of Massimiliano, Raffaele and Laura. She is credited with codifying the recipe for Pazientina, a typical Paduan dessert, derived from a seventeenth-century booklet that only listed its ingredients. Her version, registered with a notarial deed in Padua on February 10, 1999, is now recognized as the official recipe.
Mignon pastries, single-portions, and cakes, conceived by Max and made in the MammaRita laboratory, are distinguished by their lightness, purity of flavors, and a deeply Italian character. Custom cakes for special occasions are also available by reservation.
"Brioches are too often underestimated; instead, for me, they have the same dignity as a dessert served in a restaurant, given their difficult task of starting the day."
- max Alajmo -
BREAKFAST
Every morning, Laura Alajmo, along with her team, greets guests with a smile. The breakfasts are fragrant with coffee, specially created for the Alajmo Group by Gianni Frasi of Laboratorio di Torrefazione Giamaica Caffè in Verona. Brioches, pastries, biscuits, and other preparations are made daily in the MammaRita laboratory.
Organize your event
Would you like to organize a private or corporate event, or book the venue for your exclusive use? Our team is on hand to design a bespoke experience, with every detail taken care of.
