Desserts

Torta '900 consists of a base of two cocoa discs and a paste similar to sponge cake, but much softer and lighter made from a mixture of flours, then filled with a delicate chocolate cream and decorated with a dusting of icing sugar...

Is a cake created in the 1930s by Pasticcere Castino, then owner of the historic pastry shop in Piazza Duomo in Pinerolo and a regular haunt of belle époque ladies and knights. Since 1976 the Torta Zurigo has been a registered...

Focaccia di Susa is a typical baked product from the Susa Valley whose ingredients, listed in descending order of quantity, are: 0 wheat flour, butter, sugar, eggs, salt and brewer's yeast. It takes the form of a...

It is a cake made using 00 wheat flour, sugar, honey, butter, eggs, hazelnut flour, toasted almond and hazelnut slivers, milk, rum, chocolate chips, yeast and vanillin as ingredients. Typical of Susa, its name was...

Typical sweets of the Canavese and Susa Valley, Canestrelli have been prepared since the Middle Ages when, arranged in woven wicker baskets, they cheered important occasions: weddings, patronal festivals, carnival. Even today,...

Since the time of Pliny, ricotta cakes and a special nougat made with pine nuts were already being produced in the Turin area, but under the Savoy reign, small artisan confectionery reached its peak. From the 18th century until the...

Nocciolini di Chivasso are produced exclusively by hand. They have a golden colour and a round shape reminiscent of a small button. They are produced with hazelnuts of the Tonda Gentile delle Langhe variety, shelled and roasted,...

Torcetti have the appearance of irresistible 'sweet breadsticks', with an almost caramelised surface, folded in a teardrop shape. Torcetti, or 'Torchietti' as they were once called, were originally...

Paste di Meliga, or paste 'd melia in dialect, have an ancient recipe that is lost in time. They are made from wheat flour and maize and have a characteristic ring shape. Typical are their crunchy,...

Originating in the city of Pinerolo, where the Galup panettone (greedy, gourmand) was born in 1922, it is characterised by its low shape and the covering icing produced with a dough rich in ...

The making of artisanal ice cream is long and complex and requires commitment and attention. Its processing involves several steps that must be followed and carried out in the best possible way. The first fundamental step in the...