We Make Amazing

Things Every Day.

Pasticceria Reggina is a well-known landmark on Grange Road, and the delicious pastries, cakes and sweets created
by Head Master Pastry Chef Pino Galimi and his team continue to tempt the local community, and have customers coming
from all over Adelaide to experience the quality, flavours and family atmosphere. Pino has been baking the continental cakes
and biscuits unique to many Italian provinces for over 54 years, using traditional family recipes and the knowledge and
experience gained from working and travelling around the world to develop his craft.
Our range includes:


Our mignon platters are made up of a tasty selection of petit cakes which include éclairs, sospiri, baba, cream puffs, matchsticks, cannoli and cornetti.


We carry a range of local and imported confetti which are one of Italy’s most prized sweets, and also a common part of
bomboniere for weddings, baptisms and graduations. Our confetti are available in white, blue, pink, red, silver, gold or amaretti.

Gelati and Gelati Cakes

Our range of quality gelato is made from fresh ingredients and can be enjoyed in traditional cones or in a coppette.
You can also take our gelato home in a 1L or 5L size. Flavours include vanilla, chocolate, baci, hazelnut, coffee, pistachio, strawberry royale, salted caramel,  white choc and raspberry,  banana,  irish cream & scorched almonds, fig ricotta & honey,
lemon and mango. We can also create a gelati cake from any of our flavours, or a combination of flavours, to add a refreshing
edge to your celebration. Gelati cakes can be made in 10, 12, &14 inch square. A gelati cake order will require 3 days notice.

Continental Biscuits

Take home your own selection of delicious Italian treats, or come in and enjoy your favourite sweets with a coffee and just
savour the mouth-watering sights and smells of the bakery. Our selection of continental biscuits includes sosumeli, pittipi
Calabrese, croccantini, and many more seasonal delicacies.

Gluten Free Italian Biscuits

Our gluten free range means you don’t have to miss out on desserts or a sweet treat, and currently includes flourless
almond biscuits in a number of varieties such as amaretti, flaked almond, pasti secchi and many more.
Plus, we are always working on increasing our gluten free range, so why not come in and taste what we have on offer.

Our Team

Our dedicated and experienced team can help you choose the perfect sweets, create a delicious platter or design a unique celebration cake, and can also take your order or discuss your needs in Italian if you prefer.

Thomas, Manager of Pasticceria Reggina

Thomas is a highly experienced and award winning olive oil producer of Tigani Olive Oil, which is sold in the pasticceria and can be sampled in the shop on request. Tigani Olive Oil is used in the Pasticceria, and in restaurants all over Adelaide. In addition to his management role, Thomas also works in customer service in the Pasticceria Reggina shop.

Angelo, Assistant Pastry Chef

Angelo works alongside Pino as the pasticceria’s second pastry chef, creating and preparing the range of cakes and pastries, while also offering advice and assistance to customers. Angelo has been working closely with and being trained by Pino since 2012.

Pino Galimi, Head Master Pastry Chef

Pino is a highly respected member of the community and well-known for his brilliant skills as a pastry chef, creating unique Italian sweets. He is recognised Australia-wide for his authentic handmade continental cakes, Italian style traditional biscuits, gelato and tortes.

Pino draws on the experiences of his family in Calabria in southern Italy where his ancestors have lived since 1860. Pino’s family has a history of baking throughout the generations and Pino himself started his apprenticeship when he was 13, and has been baking for 54 years. Having travelled the world doing what he does best and following his passion, Pino has developed a wealth of knowledge and experience which he generously shares with the other pastry chefs and customers at Pasticceria Reggina.