After studying baking and confectionery, Luca Ballesio worked in a chocolate factory before setting up his own business in 2007. He produces his giandujotti according to the original recipe and, in true artisan fashion, cuts and wraps them individually by hand. Another speciality is the giacometta, a gianduiotto with the addition of caramelised crushed hazelnuts: it owes its name to its shape, reminiscent of the loose skirt of Giacometta, wife of the carnival mask Gianduja. The pralines are a fortunate marriage of chocolate and, for example, liqueur cherries, Gran Marnier, limoncello, amaretti biscuits and almonds. Then come liquorini, hand-dripped in starch the old-fashioned way, and (60, 75 and 100%) plain chocolate bars with chilli, cinnamon, rosemary, hemp, mint, violets and coconut. Easter is celebrated with chocolate bells and eggs, small and large, while, especially at Christmas, Lanzo torcetti biscuits, jams and grappas. Luca is present at a number of markets, especially in Turin, on Sundays in Piazza Bodoni and Piazza Palazzo di Città. Closed on Sunday.