UgettiThis patisserie, established by Franco Ugetti, celebrates its 70th anniversary this year. Today it is run by Franco’s sons Davide and Andrea, who produce fresh and dry pastries, cakes, chocolate goods and, in summer, artisan ices. This year’s novelties are fruit- and two-flavoured choc ices on sticks. All products are craft-made and ate often decorated with mountain fruits and flowers: rosehips, for example, dried at La Bottega, the workshop, also in Via Medail, where they roast the dried fruit and produce spreads, gianduiotti and chocolate bars, including the new Grezzo 76% with whole cocoa beans.
Residents and holidaymakers alike queue up at tea time to buy mother Marina’s krapfen, German doughnuts filled with apricot jam or confectioner’s custard or gianduja cream spread. The bakery also experiments with local ingredients, such as the ricotta enriched with orange jelly in the single-portion pietre del seiràss, the hazelnut supreme and the soft Piedmontese hazelnut biscuit on a buckwheat and cornflour shortcrust tart.
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