Questa

CHOCOLATIERS
The story of Odilla, a porcelain painter who used to travel to Limoges accompanied by
her young son Gabriele, reads almost like a novel. But, as they say, sometimes fact is
stranger than fi ction and today Gabriele Maiolani is one of the most established chocolatiers in
Turin. After serving his apprenticeship in France, he centers his production on Piedmont and its
PGI hazelnuts, which star in his new Godò pralines, boules that come in milk, plain and coffee-
fl avored chocolate, his rum-fl avored Felicin, named for his grandfather, a line that comes in four
fi nely nuanced variants (“collina dolce”, “terra”, “vigna di Roncaglia” and “tramonto rosso”), in
his spreading cream, in his hand-layered cremini and in the house cake, the Torta Odilla. No less
impressive are the pralines, available in a rotation basis in 116 varieties, the fruit jellies and the
dragées. In summer, Gabriele has perfected his ice-creams and sorbets, all egg-free and inspired
by superb primary ingredients: they include fl avors such as peach and amaretto, plain chocolate,
Bronte pistachio, goat’s milk fi ordilatte and cassata. Closed Sunday and Monday morning.
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