The Martella family runs three shops, one a traditional bakery and two dedicated to people who suffer from food intolerances. The original establishment is in Chieri, which serves a vast variety of the finest Piedmontese goodies: playing a starring role of course is focaccia di Chieri, classic, tropezienne (topped with pearl sugar) or in individual portions, available in three different varieties (plain, fruit compote, confectioner’s custard). A new recipe envisaging the use of sourdough starter to make the focaccia last longer has now been introduced at weekends. The cake and semifreddo range features the popular Piemontesina, made with PGI hazelnuts, and Sacher, with apricot jam. Also on offer, typical Turinese petite patisserie and pastries (the specialty is brut e bon, “ugly but good,” irregularly shaped cookies) and new light mousses with flavors such as bonet (chocolate and amaretti custard), tiramisù, pineapple and peach. The savoury pastries – langarole, beignets, canapés and finger food for special events – are excellent too. In 2010, Mariella Droetto began to diversify the range by setting up a workshop (Chicchisani) to produce an allergen-free line with very few additives to guarantee the highest quality and delicious flavor. Its petite patisserie, canapés, pralines and cakes are on sale at the two modern shops in Turin.
