Ciacci

Cristian Ciacci began to fall in love with ice cream after winning one in a raffle as a child. Born into a family of famous Turinese restaurateurs, growing up in a high-class restaurant shaped his talent and he began to enjoy experimenting with food pairings and original recipes.

His historic establishment in Corso Belgio – managed today by his daughter Camilla, who is now set to take over the whole family business – is still a reference point in the area. Here customers find great classics such as Ciaccissimo (with Plasmon baby biscuits, guanduja cream and pralined almonds), Crema di Sale (with biscuit and caramel “seasoned” with salt from the Camargue), the recent Gusto 23 (with almonds, pistachios and orange marmalade), and Cuore Granata (gianduia, plain chocolate and raspberry) as well as the yummy Pazzo and Cubana.

All goods are produced at the modern point of sale in Strada San Mauro, including a line of cakes and confectionery home-baked by Christian’s wife Giorgia Andolfo, a series of refined creations among which the iconic gluten-free Ciaccimisù.

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