Gallizioli

Under the porticoes in the centre of San Mauro Torinese, Walter Gallizioli and his wife Monica run a patisserie whose half century in the business have been one long success story. The shop windows brim over with the finest confectionery, fresh and dry, including cakes and desserts (Sacher, meringue, Piemontesina, strawberry mousse, peach brulé), some of which available in individual portions. Walter loves working with fruit: hence his apricot, pineapple, berry fruit, pear and raspberry jellies. In season, San Mauro strawberries abound: cioccofragorada, for example, is a strawberry jelly dipped in plain chocolate. In winter chocolate appears on the scene in the form of pralines and San Mauresi, chocolates with a variety of fillings, including rum – and don’t miss the marrons glacés and soft nougat. Many specialties are made with almond paste and the dry confectionery department features the likes of baci di dama, “lady’s kisses”, semi-spherical chocolate-coated shortcrust pastry cookies with pistachio, strawberry or chocolate, and traditional Piedmontese petit fours. On the savoury front, the shop’s flagship products are its canapés (with aurora, tonnata and capricciosa sauce) and finger foods.

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