Giorgia Fontana

I trained as a pastry chef before I started guiding, so Turin's chocolate and coffee traditions are what I know best on camera. I walk between a couple of the historic coffeehouses credited with inventing bicerin, the layered coffee and chocolate drink still served here. On a shorter call, I also explain how gianduiotto chocolate came about, born from a shortage of cocoa during the Napoleonic era. I keep my explanations grounded in the history behind each recipe rather than only describing how something tastes. I answer questions about either tradition in as much detail as anyone wants.