Imagine an alchemist in their laboratory transforming their imaginings into reality. That’s what Romina looks like as she prepares the jellies that are at the heart of the business. The workshop produces more than 40 flavors, among which sukaj, using an old-fashioned production method whereby jellies flavored with essential oils, fruit (from the Cascina Amaltea farm), wine, beer and honey are strained by hand into crates containing corn starch and, after resting overnight, the individual sweets are extracted one by one, and coated with sugar by hand. The pastry range, produced with flours from the Molino di Peila mill, also a Master of Taste, include Vische-style paste d’melia (cornmeal biscuits), some of which flavored with Passito di Caluso wine and orange, a homage to the Ivrea Carnival, canestrelli, including mandarin and coffee, almond and pistachio flavors, and biscuits (novellini, krumiretti, savoiardi, ciambelline and more besides). The shop is open to the public from Tuesday to Saturday, from 9am to 12.30pm and 3.30pm to 6pm (excluding Wednesday and Saturday afternoon).