RaspinoWhen Gino and Rosanna took over the Pasticceria Raspino – established by Rosanna’s parents in 1956 – they left the name and sign as they were. And as always, the business revolves around high-quality craft baking with no semi-finished products and using only the very finest ingredients.
On the counter, in addition to traditional cakes and confectionary, you’ll find classic and French-style croissants, pain grué (with cocoa grue), cannoli filled with custard or zabaglione, and kanelbullar (a typical Swedishe cinnamon-flavoured roll).
Specialities include Anita, a chocolate and almond tartlet with a filling of Sicilian purple aubergine and Trentino rennet apples and, always available, Gran Grué cake, with a gianduja chocolate and cocoa grue base. Ice creams feature the unmissable crema del nonno and biscuit, and orange, citron and sour orange! Citron juice is also on sale, especially in summer. Here the pandoro, soft with crushed hazelnuts, goes under the name of Favola, The savoury croissants and canapés are filled with gastronomic delicacies and Piedmontese charcuterie.
The coffee served at the counter (called RaRi, a fusion of Raspino and Rigobello, Gino’s surname) is roasted in-house and is a blend of eight arabica single-origins.
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