Traditional Confectionery of Turin
Definition
Unlike other pastries, the pastries belonging to the traditional confectionery of Turin are small-size pastries. They include:
- bignole, that is cream puffs (small round shells of sweet dough, leavened and puffed up, filled with pastry cream - vanilla, coffee, lemon, pistachio, zabagione, chocolate, hazelnut, almond, candied cream flavored; bignole torinesi are one of the best specialties of local confectionery;
- chantilly (small oval shells obtained with the cream puff dough, filled with sweet whipped cream);
- small mushrooms filled with chocolate cream and sprinkled with cocoa powder;
- tartellette (small short pastry sweets filled with cream and fresh fruit);
- puff-pastry cannoli filled with zabaglione.
Fresh products must be consumed within two or three days from the production date and stored in the fridge at a temperature of +4°C or in cool and dry places.
- Production Area: The traditional confectionery of Turin is produced in many confectioner's shops, both in Turin and in Piedmont in general.
- Legislative Protection: The traditional confectionery of Turin is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
Traditional confectionery of Turin
(photo by: Andrea Miola)
