Pasticceria Baratti & Milano is a bakery in Centro Storico, Turin.
Baratti & Milano on Piazza Castello in Turin has baked confectionery since 1858 (Galleria Subalpina since 1875). Art nouveau, gianduiotti, cremini, Barattina.
Address: Piazza Castello 27, 10123 Torino, Turin
Tellia Lab on Via Maria Vittoria in Turin is Enrico Murdocco's 180sqm bakery-pizzeria, daily-baked sourdough breads, Roman-style pizza al taglio by weight, and maritozzi.
Worth the queue: Pizza in teglia alla romana plus daily-baked bread and maritozzi
Antica Latteria Bera in Turin's Centro is a 1958 cheese and salumi shop with about 70 Piedmontese cheeses including Blu del Moncenisio and Plaisentif.
Worth the queue: Blu del Moncenisio and Plaisentif cheeses
Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.
Worth the queue: Traditional sourdough panettone
Guido Gobino's flagship workshop in Vanchiglia is the contemporary gianduiotto reference. The small Tourinot, salted cremino, cafe view on workshop.
Worth the queue: Tourinot (mini gianduiotto), salted cremino
Caffe Platti's patisserie counter in Turin has baked since 1875. Bicerin and pasta di mandorle behind the Liberty windows; one of the Locali Storici.
Worth the queue: Bicerin and house pasta di mandorle
Tellia Lab on Via Maria Vittoria in Turin is Enrico Murdocco's 180sqm bakery-pizzeria, daily-baked sourdough breads, Roman-style pizza al taglio by weight, and maritozzi.
Worth the queue: Pizza in teglia alla romana plus daily-baked bread and maritozzi
Antica Latteria Bera in Turin's Centro is a 1958 cheese and salumi shop with about 70 Piedmontese cheeses including Blu del Moncenisio and Plaisentif.
Worth the queue: Blu del Moncenisio and Plaisentif cheeses
Perino Vesco on Via Cavour in Turin is Andrea Perino's sourdough bakery and panettone laboratory. Open production, organic flours, two-day proved panettone.
Worth the queue: Traditional sourdough panettone
Pfatisch on Via Sacchi in Turin has baked since 1915, in its Pietro Fenoglio Liberty rooms since 1921. Suppliers to the Royal House, Pavese was a regular.
Worth the queue: Bonet, marron glace, gianduiotti
