The Confectioners

From 1964 to today, our hazelnut confectionery has enjoyed an on-going crescendo of successes, deriving from our loyalty to traditional flavors.
A constant presence at the most important events and countless mentions in tour guides are the guarantee behind a reliable result.
You will sample our sweet delicacies in the ample frescoed reception room, in the inner stone courtyard, or on the patio below the tower.

Crema spalmabile ParlaPà

The ParlaPÀ hazelnut spread is rich in unsaturated fats, which are more consistent with a healthy diet than saturated fats.
A higher intake of unsaturated fats compared to saturated fats contributes to ensuring normal cholesterol levels in the body”. Hazelnut oil is an extremely high quality fat high in nutritional properties.
Ingredients: Nocciola Piemonte IGP variety (50%), brown sugar, low-fat milk powder, unsweetened cocoa powder, emulsifier: sunflower lecithin, vanilla pods.


Torta Canobbio

Prepared by Giuseppe Canobbio according to the recipe of Grandmother Giuseppina:
without flour and with hazelnuts “Tonda Gentile delle Langhe”. An unrivaled specialty.


The flavor of raw hazelnuts and dark chocolate.

Nocciole Zuccherate

It was the sweet of festivals; toasted hazelnuts and sugar coated. Also flavored with Chilli, Cinnamon, Turmeric, Cocoa, Ginger, Caramel.


Perfect combination of hazelnuts and the fine quality of the corn “ottofile”.


Hazelnut blossoms “Tonda Gentile delle Langhe” with defatted flour.


The hazelnut cake “Canobbio” with apricot jam or Parlapà cream and dark chocolate.

foglie_di_nocciolaFoglie di Nocciola

Round cookies with hazelnuts and whole wheat flour.

tartufi_al_cioccolato_biancoTartufi al Cioccolato Bianco

The most esteemed truffle. The taste of hazelnuts is enhanced by the white chocolate.


Cookies with hazelnuts with light and delicate taste.


Small chocolate pralines with ground hazelnuts and a splash of rum.


Delicious milk chocolate or dark chocolate with soft filling of hazelnut cream.


Mini portions of Canobbio hazelnut cake with apricot jam or Parlapà Creeam and dark chocolate.

brutti_e_buoniBrutti e Buoni

Only hazelnuts “Tonda Gentile delle Langhe”, sugar and egg white: a feast for the palate.

meringhe_con_nocciole_intereMeringhe con Nocciole Intere

A hazelnut “Tonda Gentile delle Langhe” in every bite: the quintessence of taste.

baci_di_damaBaci di Dama

Made with hazelnuts and combined with dark chocolate: the sweet specialty of mom Ester.


Segreto della Dama

A nineteenth century recipe: roasted and broken hazelnuts, with dark chocolate and sugar.

tertufi_al_cioccolatoTartufi al Cioccolato

Chocolates for chocolate lovers: hazelnuts, chocolate and sugar.