MolinerisWith their constant commitment, pursuit of the finest ingredients, innovation and sensitivity to people who suffer from food intolerances, Gianluca and Federica Molineris, who have now celebrated 20 years in the business, continue to stand for excellence in the art of confectionery.
Inside the shop, the counter brims over with petite patisserie in shapes and forms both modern and traditional, macaroons, individual cake slices, Santagostini (hemp-flavoured cakes), Sorrisi di Carmagnola (“Carmagnola Smiles”, plain or coffee-flavoured bonbons), cookies and yeasted breakfast pastries such as croissants and crubi, cube-shaped brioches, filled with hazelnut and chocolate cream and confectioner’s custard (also available sugar- free).
Courtesy of Gianluca and Federica’s experience with cake design, the cakes and semifreddos are also a feast for the eyes.
Other specialities of the house are its miniature savoury pastries: canapés and cones filled with local delicacies such as bagnetto verde (parsley and garlic dip) and anchovies, toma del fen (cheese matured in hay) and salsiccia di jura (beef sausage), and peppers and bagna caoda (anchovy and garlic dip).
According to the period of the year, the shop also offers naturally risen panettoni and colombe, traditional, savoury and cooked in mason jars, with fillings such as triple-chocolate, persi pien (stuffed peach), Carmalanga (pepper, raspberry and hazelnut), and pepper, anchovy, spring onion and bacon.
The eco-sustainable Foody ice cream parlour produces eight flavoured specifically for sufferers from food intolerances (two of them completely ketogenic, without sugar) and six Sicilian granitas.
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