List of results
Conte di Conte Remo (Dronero)
The Conte workshop has dedicated itself to the production of artisan ice-creams for over twenty years. Quality of raw materials, passion and creativity are the ingredients of success of the ice-cream parlour.
Croci Bruno (Torino)
In the Croci laboratory, established in Torino in 1930, a vast range of pralines is produced, in addition to typical “rhumini” filled with rum and other delicacies, such as “arancini” with orange peel, or “liquorini” with liquid liqueur centre.
Dalmasso Alessandro (Avigliana)
Pasticceria Dalmasso was established in 1963, as a bakery-confectionery shop in the municipality of Condove in Valle Susa. Today the company specialises in confectionery and pralines and has two sales outlets: one in Almese and the other in Avigliana.
Dell'Agnese Giovanni (Torino)
A confectionery art which, for over half a century, has been evolving constantly without ever losing its authenticity and aesthetic taste. The Dell’Agnese Giovanni company operates a catering service.
Dolce & Amaro di Paire Luca & C. S.n.c. (Pagno)
The common denominator of the Dolce & Amaro company is tradition: choice chocolate, raw materials of the region, advanced technology and, above all, great artisan manual skill.
F.lli Mezzaro di Mezzaro Filippo & Matteo Snc (Alessandria)
The Mezzaro brothers’ artisan tradition goes back to 1958. The laboratory offers traditional confectionary and a wide range of modern products. The main product is “Mezzaro’s Chocolate”.
Gelateria Antica Torre di Ninno Marco (Pella)
The use of genuine and choice raw materials combined with a simple and careful production process: thus, the most famous ice cream on Lago d’Orta is created. It can be tasted in Pella, on the western shore.
Gelateria Marti di Sconfienza Secondino Roberto (Alessandria)
Inaugurated in 1992, Gelateria Marti is by now a point of reference and meeting point for lovers of authenticity and the genuine artisan ice cream.
Gelateria Soban di Soban Paolo (Valenza)
The Soban family has worked in the world of ice cream for almost half a century. Milk, cream and fresh eggs, sugar and 100% fresh seasonal fruit: a few simple and genuine ingredients, to obtain the best result.
Idee da forno di Rizzo Piero Giuseppe (Montaldo Bormida)
Dry confectionery and brioches are the speciality of Idee da Forno. The production of Piero Giuseppe Rizzo, who promotes ancient and authentic Piemonte flavours, is mentioned in various food guides.
