The Art of Piedmont's Traditional Desserts: Discover the Magic Behind Pasticceria Brignone

Piedmont, a region tucked away in the northwest corner of Italy, is not just famous for its lush landscapes and robust wines but also for its rich, indulgent, and elegantly crafted desserts.

At the heart of this sweet tradition there's also Pasticceria Brignone, a beacon of culinary excellence that has been preserving and promoting Piedmontese dessert culture for generations. Join us as we explore the magic behind each pastry and confection, and discover why these treats have captured the hearts of dessert lovers around the world.

 

A Dive into Piedmont’s Sweet Traditions

Piedmont’s history is as layered and complex as the pastries it produces.

From the rolling hills of the Langhe to the bustling streets of Turin, the region’s culinary practices reflect a deep reverence for local ingredients and time-honored methods. Traditional desserts like Gianduiotto and Baci di Dama have their origins in the royal courts of Turin, showcasing a blend of local hazelnuts, rich chocolates, and artisanal craftsmanship.

Spotlight on Pasticceria Brignone

Founded in 1964, Pasticceria Brignone began as a small bakery in a quaint Piedmontese village, Dronero, in the Langhe region.
Over the decades, it has grown into a symbol of regional pride and gastronomic heritage. The current pastry chefs, the third generation of the Brignone family, continue to use recipes that have been handed down through the years, ensuring that each bite carries the essence of Piedmontese tradition.

The Magic Behind the Piedmontese Desserts

The secret to the distinct flavor of Piedmontese desserts lies in their simplicity and the quality of the ingredients used. For instance, the hazelnuts used in many of their recipes are locally sourced from the Langhe area, known for producing some of the best hazelnuts in the world. The process of making these desserts often involves meticulous layering and delicate flavor balancing, which Pasticceria Brignone has mastered over the years.

Iconic Piedmontese Desserts

• Gianduiotto: A silky, melt-in-your-mouth chocolate hazelnut confection that is distinctly Piedmontese. It was first created during Napoleon's regency, representing a clever response to the cocoa shortage by extending it with hazelnuts.
• Baci di Dama (Lady's Kisses): These delightful cookies consist of two hazelnut cookies sandwiched with a dark chocolate filling. They originated in the town of Tortona and were supposedly named for their resemblance to the tender gesture of a kiss.
• Cuneesi Chocolates: These are decadent chocolates known for their unique dome shape and rum-infused ganache filling, enveloped in a dark chocolate shell. Originating from the town of Cuneo, these confections are a beloved treat in Piedmont and are celebrated for their rich, bold flavors that perfectly encapsulate the spirit of Italian indulgence.

• Brutti e Buoni: Literally translating to "ugly but good", these biscuits are a testament to the idea that taste triumphs over appearance. Made from a simple mixture of whipped egg whites, sugar, and crushed hazelnuts, these meringue-like cookies are crunchy on the outside and slightly chewy on the inside. They have become a staple in Piedmontese bakeries, cherished for their delightful texture and nutty flavor.
  
  

• Amaretti: These are a softer, fruit-flavored variation of the classic Amaretti cookies, which are typically made from almond flour, sugar, and egg whites. The addition of dried fruit bits, such as cherries or apricots, provides a delightful burst of flavor, making these cookies not only a treat for the palate but also a colorful addition to any dessert platter. Popular throughout Piedmont, these cookies offer a perfect blend of traditional almond taste with a fruity twist.

Bringing Piedmont to Your Kitchen

For those inspired to try their hand at making these desserts, here are a few tips:

• Source high-quality hazelnuts to capture the authentic taste of Piedmontese treats.
• Use dark, rich chocolate for the fillings and coatings to ensure a luxurious finish.

Here is a simple adaptation of the Baci di Dama recipe that you can try at home:

• Ingredients: 100g hazelnuts, 100g butter, 100g sugar, 100g flour, 50g dark chocolate.
• Method: Grind hazelnuts finely. Cream butter and sugar, and then blend in the flour and ground hazelnuts. Form small balls, flatten slightly, and bake at 160°C until golden. Once cool, sandwich with melted dark chocolate.

 

Pasticceria Brignone not only offers a taste of Piedmontese history but also a window into the art of dessert making. Whether you are a seasoned baker or a curious foodie, exploring these traditional sweets offers a unique way to connect with Italian culinary culture.

We encourage you to share your experiences with Piedmontese desserts. Have you ever tried making Gianduiotto or Baci di Dama at home? Share your stories and photos on social media using the hashtag #PiedmontDesserts, and follow us on our social media @pasticceriabrignone

We remember you that, thanks to our e-commerce, we can ship directly to the US in a few working days 😉🇺🇸