After receiving a diploma at the School of Baking in Turin and a brief work experience at a business in the Canavese district, in 2015 Simone decided to open a small patisserie of his own in the village of Villardora in the lower Susa Valley. In the course of time, he has honed his skills. And now, with his brother Emanuele and Nicolò Mongiovì lending a helping hand, makes delicate miniature beignets, biscuits and pastries, cakes and classic canapés.
Ever in search of innovations while at the same time following tradition, Simone uses mainly local ingredients. One of the specialities of the house is Persi Pien, a revisitation of the old Piedmontese recipe featuring peaches stuffed with chocolate and amaretti. A new summer creation is Torta Tropicale, with a sponge base, a coconut and mango jelly filling topped with Ouzo and mango frosting. Bavaroises are always available as are meringues with flavours that vary by the season, from chocolatey with dried fruit to fresh fruit.
In the cold months, you’ll find praline and chocolate cakes and hazelnut tarts, in the summer craft ice cream, including water ices, ideal for the lactose-intolerant, in all the classic flavours.
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