Raspino

In the ball mill installed in his bakery attached to his café-patisserie, Gino Rigobello produces the creams and custards and dried fruit pastes which he uses to make the many specialities on display at the counter. Ingredients are bought in directly from producers without the use of semifinished products. This is the case of the tricky art of candying fruit: citrons, oranges, chestnuts and sour oranges. Any fruit that doesn’t end up in jars is not wasted but goes into the citron of the house on the café counter. Even the house coffee blend, christened RaRi, composed of eight arabica single-origins, comes from a small roasting machine in the backroom.

The array of fresh patisserie, pastries, biscuits, mousses, pralines, giandujotti and other chocolate specialities on sale is always impressive and the display cases are always full. Cakes feature Gran Cru, Giulia, dedicated to Gino’s daughter, glazed with raspberry pulp. In summer ices take over and the ones reminiscent of patisserie flavours, such as bonet and crema del nonno, are particularly popular.

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