Pino Ladisa Pasticcere Cioccolatiere In Bari

I bought a cake to celebrate a birthday and following a small accident, it fell inside the box. When I went to the bakery again, we were offered the possibility of remaking the cake again, without asking for anything in addition, truly appreciated. There are no words for the quality of the cake and the materials used, truly excellent. Highly recommended, both for cakes, breakfasts or small pastries.

Pino Ladisa is a Master and an Artist His chocolates are explosions of flavor, fireworks, brush strokes of tastes. The desserts are marvels and the cakes...pure delight. The cloud cake, the sacher cake and all the dozens of beautiful and delicious cakes he created are a dream! Not to mention the ice creams...among the best ever tasted in Puglia Certainly the number one in Bari! Entering this pastry shop to taste one of his desserts is pure happiness.

Pino Ladisa is a master of pastry making. Each of his products is the result of an idea, a passion. The raw materials chosen are above average. When you go to Ladisa, you enter another dimension. Try the croissants, the pastries, the cakes...ah! The cakes...what a marvel. And then, the ice cream, the tasty white chocolate, the crème brûlée...the amarena brittle

This place for a morning snack and coffee is amazing. I think it's a small family business and these people are very kind. In addition to the tasty products they have. 🤍

Sublime ice cream. The icing on the cake is the biscuit!

Well, I expected a lot more. I tasted a pistachio croissant with excellent flaking even though it had very little butter and I like to feel both the flavor and the scent of butter when I eat the croissant, a completely tasteless pistachio cream. The place looks very good and you can see that it is clean but I would like to see again how the waiters present themselves. Honestly, I wouldn't go back for breakfast but only to try the very nice pastries and cakes on display.

Pastry excellence, the cake with brittle is a delight

A welcoming, elegant place, with a vast selection of products, even for breakfast, of the highest quality, served by attentive and kind staff, an open laboratory, which allows you to see the master Pino Ladisa at work. These days, the windows are filled with real works of art in chocolate, in addition to the classic leavened product: the artisanal colomba prepared exclusively with mother yeast. I tasted the traditional one, fantastic, perfectly covered with a delicious glaze, garnished with crunchy almonds because they were toasted to the right point like I have never found before. Extraordinarily soft dough, when cut it releases a buttery scent that sends you into ecstasy, the vanilla is visible in its punctate manifestations, but above all in the persistent but not invasive taste. The candied orange peel releases aromas, truly natural, that bring pleasure to the palate. The label is clear and legible, the short expiration date, one month, shows that it actually does not contain colorants or preservatives. I plan to try the chocolate one, which I was able to taste last year, and I know it will not disappoint me.

Zeppola, nothing exceptional at a disproportionate price. Coffee just above mediocre. Nice atmosphere

High-end pastry shop, which unfortunately loses almost all its charm, in the inattentive and poorly prepared staff. Long waiting times, disorganization on the counter. Too bad it could be an excellence of Bari.