It was the marriage a few years ago of Stefano Silvola, a producer of chocolate rum-filled chocolates in distinctive blue wrappers, and Elena Boella, a descendent of a family of pastry chefs in Alba famous for the quality of their panettoni, that gave life to this business. Today Boella & Sorrisi consists of a modern workshop and shop on the north side of Turin, where it has given a boost to chocolate production. In addition to Sorrisi – classic filled with rum, but also made with grappa, amaretto, bombardino (a beverage of zabaglione, cream, brandy and coffee), orange and hazelnut – the range also comprises more than 50 types of chocolate bar, chocolate wafers and a number of cream spreads. The giandujotti come in two sizes and different flavours, including the original red gianrubyotto made with Barry Callebaut’s ruby-red bean Ruby chocolate distributed by Silvola. The business also specialises in yeast-leavened cakes and we recommend the Easter colomba and Christmas panettone, proved for 72 hours and wrapped by hand, available in ten different versions. The new creation for Christmas 2020 will be “Nocciollone”, a panettone without candied fruits and raisins, filled with “Nocciolla” cream, containing 40% PGI Piedmontese hazelnuts. Closed on Sunday.