This restaurant boasts origins in the last decade of the 1800s. It is no longer in its first location, but continues to prepare the original recipes typical of the best Piedmontese pastry shops: the rich truffled cake covered with chocolate, the amaretti and the savoiardi, the "bignole", without forgetting the panfrutto that was created in wartime when you had to do without butter.
Among the furnishings, some come from the original cafeteria and confectionery with liquor store, while twentieth-century (but "retro" in taste) is the wooden counter with mouldings and with figurative metal applications.
The Barberis pastry shop, already boasting the title of "Supplier of the Royal House of Savoy", expresses the bourgeois well-being of a town like Valenza, which has earned an international reputation in the field of jewellery and goldsmithing.
