Pasticceria Forin
A short walk from Piazza Maggiore, this family-run pasticceria has been supplying Este with its morning cornetti and afternoon dolci since the 1960s. The specialty is the zaleto — a crumbly cornmeal and raisin biscuit from the Veneto tradition — baked to a recipe that has barely changed in fifty years.
What to Order
The zaleti here are the benchmark: slightly gritty from coarse polenta flour, fragrant with lemon zest, and just sweet enough. Order a bag to take away and they travel well for a day's hiking in the Euganean Hills. The fritole (fried dough balls with raisins and pine nuts) appear in the cabinet from November through Carnival — do not miss them if you visit in winter.
For breakfast, the plain cornetto with a cappuccino costs under €2 and is as good as anything you will find in Padua. The bar counter is narrow and always busy at 8 am — join the locals standing up.
The Local Sweet Culture
Este has a quiet but serious pastry tradition tied to its position between Padua and Ferrara, both cities with strong confectionery heritage. Forin sits at the centre of this, and the staff will happily explain the provenance of each item if you ask — even in limited English.
Take a moment to notice the vintage 1970s display cases and the hand-lettered price board: the interior has been updated just enough to keep the refrigeration working but not enough to lose its soul.
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