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The city’s con­fec­tionery is fa­mous through­out the world...

The tra­di­tional/age- old art of pas­try mak­ing is deeply rooted in Turin, and the city’s con­fec­tionery is fa­mous through­out the world. Sweet treats like ‘baci di dama’, mar­ron glacés and ‘gi­an­du­jotti’ were in­vented here and ex­ported abroad, while oth­ers, which are more in­her­ently Pied­mon­tese, are well worth dis­cov­er­ing. It’s there­fore no sur­prise that the city is in­un­dated with top-level pas­try shops. Although it’s im­pos­si­ble to men­tion them all, we’ve compiled a list of sev­eral that are rated top in town. By Chiara Zac­carelli

CAFFÈ PLATTI If you visit just one of Turin’s his­toric lo­cales, then it has to be the il­lus­tri­ous, belle epoque Caffè Platti. Opened in 1870, it soon be­came a so­cial and cul­tural ref­er­ence point for 20th cen­tury Turin. Here, amidst mir­rors, gilded stuc­coes, in­laid wal­nut fur­ni­ture and gold Louis XVI medal­lions, you can sam­ple Pied­mon­tese spe­cial­ties like ‘bunet’, Meliga pas­tries, ‘big­nole’ and Platti cake.

Since 2017, the con­fec­tionery has been run by renowned patissier Guido Gobino, the king of Tori­nese choco­late.

Corso Vit­to­rio Emanuele II, 72.

T: 011 4546151. GHIGO

This his­toric pas­try shop, lo­cated just steps from the Mole, is fa­mous for its hot choco­late, served with freshly whipped cream and mar­rons glacés (a candied chest­nut cov­ered with a sugar glaze). At Christ­mas, Ghigo ex­cels it­self with its fa­mous ‘Nu­vola di Ghigo’, a tra­di­tional ‘Pan­doro’ cov­ered with a but­ter ic­ing and a gen­er­ous sprin­kling of ic­ing sugar. www.pas­tic­ce­

Via Po, 52/b. T: 011 887017.


Pasticceria Venier, lo­cated in the heart of the

cen­tre, is an­other go-to des­ti­na­tion to start (or end) your day on a sweet note. It’s fa­mous for its ‘marocchino’ (cof­fee served in a small glass cup, with a dark choco­late base, topped with foamed milk and a sprin­kling of bit­ter co­coa pow­der), but also its ‘briosche’, in­clud­ing its cus­tard-filled ‘tor­ciglione’ with a hint of le­mon, and its Um­bertino, a bis­cuit re­sem­bling a ‘ba­cio di dama’ but with, a dou­ble layer of choco­late and two amaretti in­stead of short­cake. Via Monte di Pi­età, 22.

T: 011 541592.


In di­alect, ‘Berlicabarbis’ means to ‘lick your lips’. A par­tic­u­larly apt name for a pas­try shop that turns out ap­prox­i­mately 20 dif­fer­ent cakes a day, in­clud­ing cheese­cake, tarts filled with cus­tard and fresh fruit, Renetta ap­ple caked and ri­cotta and pear tarts. The venue is in­fused with a warm, homely Provence-style at­mos­phere where, amidst cast iron teapots, French tin boxes, brightly-coloured cups and vin­tage trays, you can pur­chase tra­di­tional Savoy bis­cuits, flower-based pre­serves, Leone can­dies and fruit pre­served in honey. Ve­gan op­tions are also avail­able. Corso Mon­calieri, 214. T: 011 2074508.

Via Cata­nia, 10. T: 011 231032


A so­phis­ti­cated Savoy-style ‘salotto’, cre­ated in the rooms of an old apothe­cary es­tab­lished in 1883, in the city’s beau­ti­ful pi­azza Carig­nano. Here, you’ll find a fab­u­lous as­sort­ment of pas­tries by chef Fabrizio Galla in­clud­ing Veneziane, Sfogli­a­tine, al­mond and or­ange cakes, bignès, ‘bonet’, fruit tartlets, mille­feuille, hazel­nut cakes and crois­sants. Also worth men­tion are the lo­cale’s savoury of­fer­ings which in­clude sand­wiches, savoury snacks, crusty bread, bagels and more. A great place for lunch or an aper­i­tivo. far­ma­ci­adel­cam­ Pi­azza Carig­nano, 2.

T: 011 19211250.

Torteria Berlicabarbis

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