A delicate pastry, as is the taste of its miniatures. Other users have complained about it, but I personally appreciated the idea of not showing cream puffs, cannons and tartlets on the counter, because it means seasoning them on the spot, which is synonymous with freshness. And I believe it also helps limit waste of raw materials. The Chantilly cream is simply amazing: one of the best, if not exactly the best, among those from the Piacenza pastry shops that I have tried so far. Fresh, light and delicious. The balance between cream, cream and vanilla is perfect. I approve of the decision to have a smaller variety of mignon, which however turn out to be excellent. For me, in fact, the saying has always been true: few, but good. Too bad the communication wasn't exactly top notch on the part of the girl on staff: in fact, we repeated several times that we wanted the most diversified tray possible, also with pieces of pistachio and eggnog. Unfortunately we only had one pistachio cream puff, while all four cannoncini were filled only with cream. A real disappointment, since we would have liked slightly more varied pastas. However, the cream puffs were appreciated, given that the pistachio tasted like pistachio and the hazelnut tasted like hazelnut, a detail that is not at all obvious, given that too many times I have not felt the difference between the different creams in other places. The zeppola was also approved and, despite being fried, was very digestible. Personally I prefer more assorted pastry shops than this, in fact I don't think it will become one of my go-to places, but I'm happy to have delighted in this novelty. The interior of the pastry shop is also very beautiful, and the space given to gluten-free desserts is greatly appreciated, even using an additional showcase just for that. Now more than ever there is a need for this type of diversification in the food sector, to allow people to live without giving up.