Bottega Storica Odilla BastoniGabriele Maiolani, who trained in France with maître chocolatier André Sauvadet, combines French technique with Piedmontese tradition to give life to creations of balance, elegance and authenticity. Each single product is entirely handcrafted from a rigorous selection of ingredients, from Piedmontese PGI hazelnuts to the prized criollo d’Altura cacao from Peru. The flagship speciality is the 7g gianduiotto, shaped using the extrusion method according to the old Turinese tradition whereby the chocolate and hazelnut mixture is spread out by hand and strained into appropriate wood boxes. The product range also includes pralines, cremini, chocolate bars, mendiants, and hazelnut chocolates, as well as a selection of chocolate-coated candied fruit (orange, lemon, mandarin, grapes and figs from Puglia…). Last of all, Barbara Sciacca and the rest of the staff at the craft bakery turn out oven-baked goodies fresh every day: hence Sachertorte, Cioccolatosa, yeasted vanilla and orange cake with a chocolate mousse centre, c and baci di dama (“lady’s kisses”, spherical chocolate-coated shortcrust pastry “sandwiches” with a chocolate and hazelnut filling).
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