Chocolate tells the tradition, fine pastry is unforgettable...

The "Sabauda Cake" borns in last century 90s, from the inspiration of pastry chef Gianni Gertosio: the idea was to create a product using the classic "Turin Gianduiotto".

Research started from recipe books of Quinto Gertosio, the father of Gianni, and then ended in recipe books from chefs and pastry masters of the Sabaudian Court, to "steal" precious tips and tricks able to recreate the emotions chocolate used to inspire in court parlors.

A great attention to raw materials, distinctive imprint of Gertosio house, became more and more important in these delicate times of testing, in the pastry workshop: the rond and gentle haselnut from the Langhe territories, unique for taste, the most valuable bitter cocoa, butter from piedmont valleys, and the classic inimitable Gianduia, worldwide well known thanks to Gianduiotti chocolates.

Each part was then mixed togheter thinking about the exigent turin's people palate: they're really expert in chocolate taste!

So was born the "Sabauda Cake", unique fusion between the strong taste of haselnuts and cocoa and the softness of Gianduia.

The challenge was won: today, Turin has in its novelties a tipic product of its lands, recreated by the never ending passion of its pastry chef.

This unique wonderful cake has been immediately coupled with another creation with the name "Il Sabaudo": hot sweetness to taste in a cup, a coffee topped with whipped cream and haselnut grains, mixed with a soft haselnut cream.

Same idea for a classic cream, son of the piedmont tradition and homage to the round gentle haselnut "Piemonte".

Its history starts in 1600, at this time it used to be served a warm drink made with cocoa, prepared starting from cocoa seeds, water and aromas (cinnamos, chili pepper...). In the years, they attempted to slowly remove the water to obtain to a more and more dense product. Later times, they started to use mortars to better separate from other parts of the cocoa seeds the fantastic cocoa butter, which permised the born of the chocolate. Subsequently, they started to use grinders to better extract the cocoa butter, but they obtained a cocoa powder unusable at these times. Only Giovanni Ferrero, later on time, thought to use it mixing with sugar and haselnuts, creating a cream, the well-known haselnut cream, today perfected and improved by Gianni Gertosio with higher titles in Piemonte haselnuts (31%) and a rich, perfumed cocoa powder. Finally it's mixed for thirty-six hours in a mixing tool guaranteeing to "Crema di nocciola" (haselnut cream) an exceptional fineness to palate.! It's completely free of hydogenated fats.

Large the number of delicate sweet creations, day after day renewing and stimulating the taste of the customers: to resist to the temptation is impossible, at Gertosio's!

Among specialties, the chocolate based products with forty-six different kinds of chocolates, between these the unmistakable Turinese brand Giandujotto, the Parmesan chocolates, new deal for refined and exclusive palates, the nice chocolate teaspoons, perfect with bitter coffee or with a soft Bavarian cream, the Fungoni, big "mushrooms" filled of haselnut cream with a cocoa powder, the Grandmother candies, filled of apple or chocolate, the various tea biscuits: primavere, anicini, finocchini, inglesi, novara, granellati, novellini, grissini, treccine... Prelibate sweetness to taste in any moment of your day.