Even today, Turin still has the role of preserving the highest quality center for the production of chocolate, with the gianduiotto and the thousand small delicacies seen from the shop window of the pastry shops. But not only Turin... the history of chocolate is really tied with an indissoluble thread to all of Piedmont: Turin, Novi Ligure, and Alba, to which in modern times the real district of Italian chocolate production is linked (about 80,000 tons, equal to 40% of the national total). The traditional chocolate recipe comes from Italy, elaborated by pastry artisans and handed down from North to South and then spread throughout Europe. In Turin, the first specialized workshop in Italy was inaugurated and the tradition of serving chocolate alongside coffee began. There was evidence of the most ancient origins of chocolate processing in Modica, Sicily, coming from the Spanish domination in the 16th century. The world of chocolate bars and pralines had to wait until the 19th century when even the best combinations like the one with hazelnuts (again in Turin) and with milk (in Switzerland) were created. With the arrival of industrialization, chocolate finally became no longer a niche or elite food but a mass product capable of giving pleasure to everyone's taste.
Refinement and pleasure enclosed in pure Italian chocolate
The chocolate art passed down by generations is characterized by careful cocoa processing to 100% purity. Maestro Massimo's master pastry chefs respect the production phases in a professional and careful way: roasting, grinding, refining, conching, and finally tempering, each of which is fundamental to giving our chocolate line a higher quality. Moreover pralines, gianduiotti, cremini are a refined selection of delicate and creamy delights made with a harmonious mix of very fine and selected ingredients to provide you an experience of pure pleasure that involves every sense, beginning with that of smell and ending with taste.
Il caffè sospeso deve nome e origine all’antica e allegra abitudine napoletana di lasciar pagato un caffè, cosiddetto “sospeso”, per il cliente successivo. Un gesto di immensa bontà d’animo, che unisce due simboli della tradizione italiana: il piacere di una pausa al bar e la voglia di condividere i momenti di convivialità.
Maestro Massimo ha creato una vera delizia che non passa mai di moda: un croccante wafer monoporzione disponibile in un ampio ventaglio di gusti come cioccolato, latte, nocciola, cioccolato fondente e molti altri ancora tutti da scoprire. Uno dei prodotti meglio venduti all’estero, quest’eccellenza dolciaria si ottiene combinando due sottili cialde sovrapposte separate da un piccolo strato di cremosità. Una bontà tutta da gustare.
