In the heart of Giaveno, on the premises occupied by the Curetti family’s historic butcher’s shop until 2019, there is now a refined patisserie. Roberto Curetti and his Cuban partner Ivett Rodriguez Cuza, in fact, have transformed the old shop into an elegant, contemporary space. Ivett, who has always had a sweet tooth, trained with a number of master pastry chef and, self-taught, has now developed a style of her own, given over to 100% artisanal creations.
With her miniature bignès, cream buns, she composes rich and varied trays of petite patisserie, with versions ranging from Chantilly cream or square in shape and layered, like the pistachio with a strawberry centre or the one with salted caramel and tonka beans. Her cakes also stand out for their originality: one such is the cheesecake with a hazelnut, caramel and orange base, raspberry compote and fennel-scented milk mousse. No less impressive are the canapés, which come in unusual flavours and shapes: hence bagna cauda, Bra sausage, leeks and pancetta, and even tuna-flavoured panna cotta and tomato gelée.
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