Sisters Alessandra and Barbara Perotti run this patisserie in the center of town, which was opened by their father Domenico in 1968. They are up at the crack of dawn every day to serve customers the freshest products, chocolate first and foremost, one of their pièces de resistance, made exclusively with three basic ingredients: cacao, hazelnuts and sugar. Specialties worth mentioning are Tuma di cioccolato, a giant sandwich with three layers of chocolate which is sold by the slice, Piasir, a cream spread produced in three versions, Baci del Gran Paradiso (with rum and genepy), chocolate bars, and naturally enough, a huge variety of pralines (more than 32). In the festive seasons, the panettone and colomba are coated and filled with chocolate. On show in the glass display case at the entrance are the petite patisserie and dry pastries, always featuring specialties such soft nougat, which also comes coated with chocolate. And let’s not forget Giuraje, since there are few patisseries left nowadays that still make this old-fashioned Canavese candy made with PGI Piedmontese hazelnuts frosted with sugar and flour.