LPM LABORATORIO PASTICCERIA

Alexander and Corrado Vacca follow the tradition of their great-grandfather Ottavio Musso in working with the soft nougat, made with local honey, Tonda Gentile hazelnut, egg white and sugar. They sell it in the shop also open on weekends, together with classic soft macaroons, Baci di Dama, hazelnut cake made without flour and chestnut cake to taste with chocolate and cream.