ScalengheGiovanni Scalenghe represents the third generation in the patisserie that bears the family name, established in 1954 by his grandfather, also called Giovanni, who was succeeded by his parents Angelo and Domenica. The place is a reference point in the old center of Trofarello for the quality and inventiveness of its cakes: a standout example is Piemontesina, made with tonda e gentile hazelnuts from the Langhe hills, chestnut jam and marrons glacés, Focaccia di Trofarello, which also comes in a Tropézienne version with caramelized choux pastry filled with vanilla Chantilly cream. But Scalenghe’s real forte is torrone, nougat, of which it is one of the best-known Piedmontese producers. It is sold on sticks and in small individual candies, and comes in four different typologies: classic with hazelnuts, with Bronte pistachio nuts, plain chocolate-coated and with almonds. Also characteristic is the line of “Fa tanti Toc” hazelnut chocolate bars available, with plain (with or without sugar), white or milk chocolate. The range is rounded off by canestrelli both sweet (vanilla, chocolate and hazelnut) and savory (cheese, chili, turmeric and herbs).
