Eugenio Truffa G. works in Bossolasco since 1990 as a patisserie craftsman, leading the activities in the family-run business, to the research of traditional historical Piedmontese recipes. The use of antique processes, like that of the LIEVITO NATURALE (natural yeast) for products like the ‘Panettone’ the Italian Christmascake, the BASSINATURA (a kind of small cement mill, in which hazelnuts and spices – even fennelseeds – are covered with chocolate), the CANDITURA (candying) for various kinds of fruit and the LAVORAZIONE ARTISTICA (art work) for chocolate, combined with the simplicity of the basic materials, have brought the business the recognition of ‘ECCELLENZA ARTIGIANA’ (excellent craftsmanship) for the production of cakes and pastries, chocolate, icecream and nougat. The initiative of the ‘NOCCIOLA QUOTA ‘800’ (hazelnuts grown at an altitude of 800m.) makes the ‘Tonda e Gentile’ (round and kind – the hazelnut) the star in many of the specialties that can also be tasted in the annex ‘caffeteria-gelateria’, thus offering clients the possibility of rediscovering the classical tastes that deserve not to be forgotten. |
