Giovanni Dell’Agnese

One of the specialties of this patisserie, opened in 1950, is marrons glacés. The chestnuts come from Villar Focchiardo, in the Susa Valley, and are candied with the Dell’Agnese family candissoire, one of the few in Turin. In the workshop, they make great yeast-leavened cakes in winter and ice creams in summer. The range of the former features classic panettone, plus the Pinerolo and Turin versions, with gianduja and cocoa paste, as well as peach, amaretti and chocolate cake, pandoro, and, at Easter, colomba. The Dell’Agneses serve their ice creams at Dok, their gelateria next door. The classic cream flavors are worked like traditional Turinese gelati with the addition of a percentage of condensed milk, while sorbet flavors include green apple with white Martini and tropical fruit with rum. Cakes feature meringata and Testa di moro, chocolate cream on a meringue base and a thin layer of sponge topped with chocolate icing. Working alongside Giovanni Dell’Agnese are his daughter Cristina, head of the catering service, and Luca, who specializes in wedding cakes. Closed on Monday.