After receiving his diploma at the School of Baking in Turin and a brief work experience, in 2015 Simone opened this small patisserie in the village of Villardora in the lower Susa Valley. Today, with his brother Emanuele and Arianna Mongiovì lending a helping hand, he makes delicate miniature bignè, biscuits and pastries, cakes and canapés, combining tradition and experimentation in pursuit of new creations. A great deal of care and attention is reserved to local ingredients, which they use for one of the specialities of the house: Persi Pien, a revisitation of the old Piedmontese recipe featuring peaches stuffed with chocolate and amaretti. The bakery also produces bavaroises and meringues with seasonal flavours, from chocolate and dried fruit to fresh fruit, and there is no shortage of lactose-free cakes, biscuits, ice creams and so on.
In the cold months, you’ll find pralines – the characteristic Villardora version with rum or hazelnut – assorted chocolates and chocolate and hazelnut confections, while the summer heralds craft ice cream in all the classic and seasonal fruit flavours.
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