Il Bicerin Bicerin, which in the Piedmontese language means “small glass”, has been recognized since 2001 as a traditional Piedmontese drink with publication in the Official Bulletin of the Region Piemonte.
Torta '900 di Ivrea 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...
Torta Zurigo 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...
Pan della Marchesa 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...
Focaccia di Susa 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...
Nocciolini di Chivasso 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,...
Paste di Meliga 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,...
I Gofri Gofri, according to a traditional Piedmontese recipe from the Chisone and Germanasca valleys, are wafers made with water, flour and yeast, cooked in special griddles called 'goufres irons' or '...
