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DOLCE PIEMONTE

Piemonte has an important tradition in the production of confectionery and bakery products that originates from its history, its popular and religious rites, its culture and above all from the availability and richness of its ingredients: milk and dairy products, wheat, corn, rice, honey, fruit, hazelnuts, chestnuts and aromatic wines.
Products that have been invented and enhanced by a historic, renowned and prestigious class of confectioners, artisans of sweets and chocolate, as well as a strong and dynamic confectionery industry.

Piemonte desserts can be divided into 4 large categories, each of which offers sweet surprises... have a tasty reading:

  • Cookies and pastries Acsenti, Amaretti, Asianòt, Baci di Dama Di Tortona, Beatine di Ghemme, Bicciolani, Biscotti della Salute, Biscotti Giolitti, Biscottini di Novara, Biscotto della Duchess, Brût e Bon, Canestrelli, Canestrelli Biellesi, Canestrelli Novesi, Ciciu d'capdan, Coppi di Langa, Finocchini, Krumiri, Margheritine di Stresa, Mustaccioli, Nocciolini di
    Chivasso, Ossa da Mordere, Pane Dolce di Meliga e Mele, Paste di Meliga, Paste 'Dmelia, Pasticceria Mignon, Pnon di Levaldigi, Quaquare di Genola, Sangiorgini di Piossasco, Savoiardi, Tirulën, Torcetti
  • Chocolates, pralines and sugared almonds Classic Hard Candy, Torino Chocolates, Gianduiotto, Traditional Sugar Pastilles from Torino, Rhum Pralines, Cri Cri Pralines, Glazed Violets
  • Spoon desserts, fried sweets and other desserts Bonet, Bugie or Chiacchiere, Coppette di S. Antonio - Cöpeta, Gianduja Cream, Carnival Fritters, Marron Glacè of Cuneo, Panna Cotta, Stuffed Peaches, Hazelnuts Torrone, Zabaione, Zest of Carignano
  • Cakes Antico Dolce della Cattedrale, Cariton, Castagnaccio, Focaccia di Susa, Fugascina di Mergozzo, Fugassa d'la Befana, Pan d'Oropa, Pan della Marchesa, Pan Dolce di Cannobio, Pane di San Gaudenzio, Panettone Basso Glassato delle Nocciole, Polenta d'Ivrea.