Since 1935, traditional Piedmontese specialties crafted by the skilled hands of our pastry chefs.
In 1906, Giuseppe Gallina began his career as an apprentice at the Chiabrera pastry shop in Alessandria, before moving to Turin in 1910. After several years of apprenticeship, he moved to Naples to work in the workshop of master pastry chef Coccia, author of several books on confectionery, where he further refined his craft.
After serving at the front during the First World War, he returned to Naples for a time before moving first to Rome and then to Genoa, where he married. He later decided to return to Alessandria, where he opened his own small pastry workshop in Via Palestro. A few years later, his son Lorenzo joined him, learning the art of pastry making from his father.
In 1968, Lorenzo moved permanently to Via Vochieri 46, where together with his wife Anna he expanded the family business. Today, the tradition continues with their children Giuseppe, Fulvio and Angela, and more recently with their grandson Emilio.
With Emilio, the Gallina family has now reached its fourth generation of pastry chefs.
1.
High-quality ingredients
From strictly Piedmontese hazelnuts to chocolate selected from some of the finest producers on the market, and butter made in the Cuneo area, renowned for its dairy tradition.
2.
Crafted according to tradition
Our carefully selected ingredients are transformed by the skilled hands of our pastry chefs according to traditional Piedmontese recipes, preserving all the authentic flavours and aromas of our land.
3.
Hand-packed
In keeping with tradition, our packaging is also handcrafted: every gift box is carefully prepared by hand by our team.
