CastelliTwo couples of friends, Livio Castelli (son of the founders Stesina and Vittorio) with Antonella Manina and Alessandro Tomasetto with Barbara Buzzoni, have run this traditional pasticceria, a few kilometers for the Turin airport, since 2001. The pastries and cakes are Piedmontese classics characterized by the use of local ingredients. The chocolate pralines (there are about 20 different types), which are produced from November to Easter, the period in which they are joined by eggs, also follow tradition. In the same period, the shop produces Casellesi (a local take on the famous rum-filled Cuneesi) and Gianduiola, an excellent cream spread. The Bavaresi, more modern in style, come in different versions: the most popular are pistachio and chocolate, and moscato and raspberry. The two flagship cakes are an expert blend of tradition and innovation: Pan Gindru is a focaccia filled with pieces of candied apricot, inspired by the legend of a cake created for the arrival of Prince Eugenio of Savoy, while Pan Frutto is similar but made with chocolate and berry fruits. Be sure to try the craft jams, made exclusively with seasonal fruit.
