Pasticceria Torino
Sugar Brioche, Rice Cake, Cassis Cornetto. Pan Dulce, Cream Horn, Baba au Rhum. Raspberry Sfogliatta, Cassis Puff Pastry
Spending a day in Parma before progressing onward to Milan it was with a late night past that the group filed into Pasticceria Torino at Strada Giuseppe Garibaldi 61, the small shop quiet despite the early hour of 08h30 as the shelves sat packed with nearly fifty styles of Cakes, Pastries and Bread.
One of the most affordable Pasticceria visited in Italy, the prices closer to those in Mirano than the aforementioned fashion capitol or Venice, it was with limited English that clerks provided service after extensive perusal of the options, a total of eight selections totaling just €10,80 plated and delivered to a small table.
In many ways similar to other bakeries, but also offering some novelties featuring housemade Fruit Compote, tastes of the Sugar Brioche as well as the laminated Butter Baton each proved mild yet pleasant in the face of more interesting options, the citrus-scented Rice Cake moist with Ricotta while the tender Baba found itself rich with Rum.
Baking the typical Cornetto more crispy than many, its smooth filling rife with Vanilla notes, even better bites were found amidst two laminated pastries packed with Black Currant Jelly, a rounded item labeled as “Sfogliatta” not dissimilar to a Kouign Amann in texture with a center of Raspberries.
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