Pappalecco in downtown San Diego's Little Italy has served Tuscan cafe culture from its State Street storefront since 2007, when brothers Francesco and Lorenzo Bucci brought their family's gelato recipe from Pisa. The all-day menu moves from espresso and flaky cornetti at breakfast through focaccia panini and frittatas at lunch, paralleling the Italian-cafe format at Caffe Italia on India Street while adding a full gelato counter with rotating seasonal flavors. Every pastry, bread loaf, and gelato batch is produced at a dedicated central kitchen in Point Loma using five core ingredients imported directly from Tuscany. The multi-location model—now spanning Little Italy, Kensington, and Las Vegas—replicates the same production standards and Tuscan sourcing at each site, a small-batch import approach shared by Davanti Enoteca Little Italy on the same corridor. Weekend service draws Saturday Mercato crowds for full Neapolitan-style pizzas alongside the cafe's signature house-churned pistachio and amaretto gelato flights.