Perino Vesco is a bakery in Centro Storico, Turin.
Editorially verified May 31, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 3 hours
Embark on a Turin Aperitivo Guided Food Tour and savor Nebbiolo, cured meats, beers, filled potatoes, cocktail or Vermouth, while discovering the city’s rich culinary ...
Guided tour · 3h 30m
Embark on a Turin Gourmet Guided Food Tour and savor local wine, handmade pasta, mix of traditional starters, chocolates and gelato, while discovering the city’s rich ...
3 hours
Learn to make pasta and tiramisu in local homes with this hands-on cooking class. Discover, cook, and experience the most iconic Italian dishes. Enjoy an aperitivo and...
Address: Via Cavour 10, 10124 Torino, Turin
Stratta on Piazza San Carlo in Turin has confected since 1836, supplier to the Royal House. Marron glace from the basement lab, jellies, hazelnut pralines.
Worth the queueMarron glace candied chestnuts
Baratti & Milano on Piazza Castello in Turin has baked confectionery since 1858 (Galleria Subalpina since 1875). Art nouveau, gianduiotti, cremini, Barattina.
Worth the queueBarattina sweet, gianduiotti, cremini
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.
Worth the queuePizza in teglia alla romana plus daily-baked bread and maritozzi
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 queueBonet, marron glace, gianduiotti
Stratta on Piazza San Carlo in Turin has confected since 1836, supplier to the Royal House. Marron glace from the basement lab, jellies, hazelnut pralines.
Worth the queueMarron glace candied chestnuts
Baratti & Milano on Piazza Castello in Turin has baked confectionery since 1858 (Galleria Subalpina since 1875). Art nouveau, gianduiotti, cremini, Barattina.
Worth the queueBarattina sweet, gianduiotti, cremini
Guido Gobino's flagship workshop in Vanchiglia is the contemporary gianduiotto reference. The small Tourinot, salted cremino, cafe view on workshop.
Worth the queueTourinot (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 queueBicerin 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.
Worth the queuePizza in teglia alla romana plus daily-baked bread and maritozzi
