Giovanni Dell’Agnese

The family-run Pasticceria Dell’Agnese is one of the star turns of Turinese confectionery. The marrons glacés (from Villar Focchiardo) are definitely the number one speciality, and the shop is one of the few in town that continues to candy them in a candissoire. Opened in 1950, Dell’Agnese has always attached the greatest importance to the quality of its ingredients, as testified by its use of Piedmontese PGI tonda e gentile hazelnuts and single-origin criollo and trinitario chocolate. The pastry workshop turns out musts such as testa di moro (a cake with a chocolate cream base and a layer of sponge topped with chocolate icing), classic yeasted cakes, traditional cakes and ice cream. On sale in winter are: cri cri (whole hazelnuts coated in chocolate and covered with tiny balls of coloured sugar), classic panettone and the Pinerolese and Torinese versions with gianduja chocolate and cocoa paste. In the Carnival period they produce typical fried pastries such as bugie, apple fritters, agnolotto filled with jam and gianduja, so-called zeppoline “fiocco di neve” (snowflakes) filled with lemon cream, at Easter colomba cakes. Dok, the shop next door, which celebrated its tenth anniversary in 2024, sells the ices, which range from creams to sorbets such as green apple and white Martini .

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