In Leinì, and also beyond, Ballesio stands for high quality. In its chocolate workshop it is Luca Ballesio who oversees production with a nod to the symbols of the Turinese art of confectionery. First and foremost, craft gianduiotti made exclusively with PGI Piedmontese hazelnuts, pure cacao, powdered vanilla and sugar, and produced without moulds and cut by hand, to make their aesthetic imperfection an added value. The workshop also turns out an impressive assortment of chocolates, chocolate bars such as the ones made with plain chocolate and flavoured with cinnamon from Sri Lanka, rosemary and ginger. Then there’s milk and white chocolate with puffed rice, gianduja and other spreading creams, and liqueurs such as chocolate cream, whose label evokes Turin’s iconic Carnival mask At Easter and Christmas it produces themed goodies in chocolate, from eggs to crib. The shop, which is closed on Sunday, also sells jams, grappas, cakes and panettoni from Piedmontese master artisans.
***
