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Precious flavors since 1863
Fabio and Gloria took over the store 3 years ago, but the history of this place carries on a tradition that began in 1863.
“Fine cake is our specialty, but all dry pastry productions are related to hazelnut processing; in our store you can also find other typical products and the many excellences of the area.”
The torta fina was a cake that all Vignolini knew how to make, and like any traditional product it was made with local raw materials (Vignolo was a town rich in hazelnut groves and vineyards); it was then baked in communal ovens or in bakers’ ovens.
Josella Giraudo’s is the historic bakery where the dream began. In ’75 mother Pasqualina won a prize given by the Proloco: the best cake was made in her bakery. The recipe, which remains a secret to this day, has been passed from generation to generation and is now in the hands of young Fabio and Gloria.
The cake is strictly handmade and the ingredients are of the highest quality: selected butter, artisanal amaretti cookies, homemade novellini cookies, fresh eggs and hazelnuts of the tonda gentile trilobata quality from the Langhe, which are toasted in the laboratory. Baked in the wood/steam oven, the finished product is packaged strictly by hand, wrapped in its unmistakable yellow-colored wrapping reminiscent of the Savoy era.
You will be able to find other specialties: hazelnut pastries from Vignolo, excellent as a dessert or to accompany coffee, or the “prus” (pear) cake, in Vignolino “Cungemu,” made with ingredients similar to the torta fina and with the addition of madernasse pears cooked in Dolcetto (available by reservation or during holidays).
Not just a bakery, but in Vignolo you will find a true village store with a focus on local products and quality.
