This bakery, one of the Locali Storici d’Italia circuit of Italy’s heritage premises, was founded by Luigi Bonfanti in 1922 when he decided to spread the word of his nocciolini further afield. This tiny, mouth-watering biscuit is made with PGI Piedmont hazelnuts, sugar and egg white. Over time, other delicacies were invented and produced, from noccioloni (a kind of handmade brutti e buoni) to nocciolona cake; biscuits (including some with wine); sponge fingers; anicini; torcetti; spreads and a nocciolino liqueur.

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