Since the time of Pliny, ricotta cakes and a special nougat made with pine nuts were already being produced in the Turin area, but under the Savoy reign, small artisan confectionery reached its peak.
From the 18th century until the early decades of the 20th century, it was unthinkable to sip a hot chocolate without accompanying it with the classic 'bagnati', small delicacies made especially for dipping.
These sweet delicacies, also known as 'pastries', made people dream, delighted the discerning palates of the nobility and enchanted poets, intellectuals and the powerful throughout Europe. The legacy of small pastries that has come down to us is extraordinary: Amaretti, Anisini, Baci di Dama, Bignole, Brut e Bon, Biscotti della Duchessa, Canestrelli, Cri Cri, Eporediesi al cacao, Marron Glacés, Meringhe, Nocciolini, Savoiardi, Torcetti, Umbertini, Zest are just some of the infinite number of sweet seductions that can be savoured in the small artisan pastry shops of the province.