To uncover the story behind Gofri, a beloved Piedmontese street food, I traveled to Pinerolo in Turin’s province. Here, at La Gofreria, Marzia Jourdan continues the age-old tradition of crafting Gofri using vintage cast iron molds. This unique cooking method dates back to the 19th century and has origins in the mountainous regions of Val Susa and Val Chisone.
Simple Ingredients, Time-Honored Method
Marzia shares the simplicity of the Gofri recipe: a basic dough of flour, water, salt, egg, and yeast. Unlike their thicker, softer French counterparts, Piedmontese Gofri are thin and crispy on the outside. The result is a light yet satisfying snack, especially when filled with rich ingredients.
Traditional Fillings with Local Flavors
Salted Gofri can be enjoyed with a variety of fillings, making them both versatile and flavorful. Popular choices include:
- Cheeses: Toma, Stracchino, Gorgonzola, or Brie
- Fine Meats: Cooked ham, bacon, salami, turkey, bresaola, or mortadella
I sampled a Gofri filled with gorgonzola dolce, which was both surprisingly light and bursting with flavor—a testament to its appeal as a refined yet simple street food.
A Daily Tribute to Local Tradition
Driven by her love for local heritage, Marzia bakes her Gofri daily, using ingredients sourced from local producers to ensure authenticity and freshness. Each Gofri is a celebration of Piedmont’s culinary history and tradition.
Visit La Gofreria
Address: Via Savoia, 27, Pinerolo
Contact: gofreria.pinerolo@gmail.com
