There is a large gate and a roof that can barely be seen. I am just a stone’s throw away from the historic centre of Rivoli and the incessant hustle and bustle of Corso Francia, but in this side street, hidden from view, I feel as if I am hundreds and hundreds of kilometres away from the chaos, immersed in the silent rustling of the tall, towering trees.
The gate opens and the silence is broken by an even more powerful spell. A mustard-yellow early 20th-century cottage with large windows that looks like something out of a novel set in the English moors, five slender white Russian greyhounds, two almost identical smiles that embrace you with familiar warmth. They are the smiles of Erica Maggiora and Camilla Zuccheri, mother and daughter, colleagues working side by side, the souls of this fairytale place. Only five minutes in and I already know one thing for sure: I will leave a piece of my heart at Villa La Maggiorana.
Erica and Camilla lead me into the room overlooking the villa’s park, a living room with a bow window overlooking the greenery, where the spirit is immediately refreshed. Next to the large table where we sit, there is a gleaming white kitchen, made festive by several cake stands filled with cakes, biscuits and other delicacies. At Villa La Maggiorana, it is impossible not to mention cuisine, as it plays a leading role in the history and activities of the family. Perhaps Erica’s surname will have rung a bell: Biscottificio Maggiora, one of the most famous and innovative confectionery companies of the last century, was founded by her grandfather, Ermenegildo Maggiora.
Over coffee and a delicious slice of cake, mother and daughter open up their treasure trove of memories for me and take me on a journey through the history of their family and the business that for decades has been a symbol of outstanding entrepreneurship in the area. It was around 1930 when grandfather Ermenegildo laid the foundations of the company in his village of origin, nestled in the Asti countryside, Refrancore, perfecting the recipe for Finocchini, the aniseed biscuits typical of the area. From that small village workshop, with hard work and ingenuity, Ermenegildo arrived in Collegno, in the Regina Margherita district, after the war, where he opened a confectionery factory with 2,500 employees.
Those were the years of the economic boom, of Carosello, of actresses and showgirls as testimonials, of the birth of advertising marketing known by the now somewhat vintage term réclame. Giuseppe, son of Ermenegildo, was very successful in the field of réclame. With his artistic flair and pioneering vision of communication, he contributed greatly to increasing the brand’s fame. Ai Finocchini were joined by Maggiorini wafers, the Toujours sweets, the Petit biscuits Petit…dolci iconic, stars brilliant of a great era.
The Maggiora brand was sold in the 1970s and incorporated into other manufacturing companies, but the love of cooking runs strong, inexorable and inevitable in the veins of the female descendants of the family. And so Erica, with entrepreneurship in her father’s DNA and following the example of her mother Elena, a chef trained at the prestigious Cordon Bleu School and founder of one of Turin’s first cooking schools in 1973, decided to train in the culinary arts, also at the Cordon Bleu School. Since 2004, she has been teaching regular cooking classes here, in her home, opening her doors to those in search of knowledge and flavours. After a few years by his side, Camilla arrives, determined to follow in the footsteps of her grandmother and mother. It’s not just a family affair, it’s not an imposition: when Camilla talks about her work, about what she has created and dreamed of here at Villa La Maggiorana, you can’t help but notice the sparkle in her eyes. The passion is there. And see. You can feel it and experience it in every surface and corner of your home.
So what happens at Villa La Maggiorana? As you may have guessed, we cook and smile a lot. The courses, Covid rules permitting, are of various types and levels, from themed lessons to haute cuisine classes. It is also possible to book the kitchen for hen parties, celebrations and corporate team building events in small groups. At Villa La Maggiorana, you can stay on a bed and breakfast basis: on the first floor, there are three elegant double or single bedrooms, equipped with private bathrooms with exclusive access from the rooms. Breakfast is served in the living room or on the terrace. a4> living room of the house or on the terrace in front with a view of the garden. Finally, at Villa la Maggiorana you can celebrate special occasions such as, a micro wedding, a birthday, an anniversary important. This place has many identities, and it is worth discovering them all.
Before leaving Erica and Camilla, I promise to return soon, and I know I will, because one always returns to places where one has felt loved. A caress for the greyhounds, a promise, a look full of tenderness. Yes, this is a place that caresses you, that never abandons you.
