Di ClaudioDomenico Di Claudio and his wife Giusy have been running this patisserie since 1978. The shop is renowned for its ceremony cakes, not to mention buffet and cream cakes that are worth a visit on their own. Particularly deserving of mention are the Giandujada, the Torta del Conte and the hazelnut tart. The puff pastry tart with confectionery’s custard and fresh fruit, awarded with a prize by Iginio Massari and Gualtiero Marchesi, is still to be found in the window, but it’s best to order it in advance if you don’t want to get there late. Just as good are the Caramelia, the Zurigo, the Meringata and the orange cake. The range of savory pastries and petite patisserie is mind-blowing, as is that of the tramezzini and canapés, ideal for buffets: specialties include the cold canapés with asparagus, Trionfo di parmigiano, a large puff pastry vol-au-vent filled with parmesan flakes, and the savory panettone gastronomico. Quality chocolate appears when the climate is right: hence soft Carmagnolesi with custard, the non-alcoholic versions of which are called Golosetti (with amaretti), Castellani (with almond paste) and Dolcezze (with whole Piedmontese hazelnuts). If you decide to pop in during the Carmagnola Pepper Fair, you’ll also find two delicacies produced in limited amounts specially for the occasion: chocolate-coated candied peppers and semi-sweet cake spiced with cardamom and filled with pepper jam. Closed on Monday.
