Ziccat has been a synonym of quality chocolate in Turin for more than 60 years. If you happen to be in Via Bardonecchia, pop in, even if only to admire the magnifice open-plan artisan workshop, where quality and tradition combine with technological innovation. And if you go in the Easter period, you’ll be able to feast your eyes on eggs of all sizes, produced with the finest chocolate, with primary ingredienta from Madagascar and South America and a variety of mono-origin products. You’ll also find pralines in a host of flavors, dark chocolate giandujotti flavored with coffee and chili, and a variety of chocolate bars. The original workshop has now been supplemented by two shops, one in Piazza Borromini and another in Corso Svizzera. At the latter they also sell ice cream, produced in synergy with Master of Taste Riccardo Serra of the Tosca ice cream parlor in Via Cibrario. The standout flavors are giandujotto, cremino and peach amaretto biscuit.
