Historically speaking, the cake that best symbolises Piedmont is the Torta Zurigo, created by pastry chef Giuseppe Castino about a century ago in this elegant patisserie underneath the arches opposite the Duomo.
In 2014 the Cosso-Eynard decided to breathe a new lease of life into the town of Pinerolo by entrusting the bakery-workshop (and recipes) to the excellent Davide Muro (the driving force behind the cultural activities of the Fondazione Cosso in the nearby Castello di Miradolo).
Be sure to try the traditional Piedmontese petite patisserie and the many cakes, such as Fruttuosa, Cioccobosco and Amor pistachio. And for breakfast you can choose from a variety of brioches and croissants (some filled with fresh fruit) and a vast range of biscuits.
To serve with drinks, you’ll find original canapés (with raw veal Bra sausage, salmon, bresaola, crispy onion, avocado and tuna) and bignole, buns that look like cream puffs but are savoury inside.
The international award-winning takes on Christmas panettone and Easter colomba, sweet and savoury, are available all year round. They include the two-chocolate Moretto, strawberry and ginger panettone, and colomba with porcini mushrooms, Susa Valley salami and parsley.
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