DESSERTS AND CHOCOLATE
Bunet, panna cotta, gianduiotti, chocolate and bicerin express a rich confectionery culture with Turin at its centre.
Turin and chocolate
Turin built an important part of its gastronomic identity around chocolate. From courtly chocolate drinks to gianduiotti, the city developed a tradition linking craftsmanship, industry and café culture.
Bicerin
Bicerin combines coffee, chocolate and milk cream, traditionally served in visible layers. Its history is closely connected with Caffè Al Bicerin, founded in 1763 opposite the Consolata sanctuary.
Bunet, gianduia and small pastries
Bunet, gianduiotti, bignole and biscuits complete this sweet culture. It lives both in domestic desserts and in historic cafés and pastry shops.
Sweet things in Turin are not only dessert
Chocolate, gianduiotti, cremini, bicerin and small pastries live beyond the end of a meal. The guide even proposes a walking route through cafés, chocolate shops and pastry shops: an excellent way to read the city through short stops.
One real stop is better than ten tastings
Choose one good historic café or pastry shop and actually sit down rather than chasing a long list. Order one speciality, look at the interior and the neighbourhood around you: in Turin, context is part of the taste.
