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Desserts

dolci

Piemonte
 
Place of production
Piedmont - Turin, Giaveno, Vicoforte, Alba, Novi

Product description
The Piedmont has a long-standing tradition of confectionery and cocoa-based products. These products have all been invented and enhanced by an historical, highly renowned and prestigious class of master pastry makers and chocolatiers, as well as by a strong and dynamic confectionery industry. Historical names, maitres chocolatiers from Odilla to Peirano, Castagna to Bessone, Stratta to Guido Gobino, who added contemporary and tasteful packaging to this quality product. He is the inventor of the“Turinot”, the small gianduiotto chocolate inspired by a typical local recipe which had fallen into disuse in the 1920s, which is now also sold in New York and Tokyo. Turin and the Piedmont together form one of three centres of excellence in Italy, the others being Perugia and Modica (in Sicily), for the processing of cocoa and production of chocolate.

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History / Traditions / Interesting Facts
The love affair between the Piedmont and chocolate dates back a long way. It is a history which started with the invention of the gianduiotto chocolate in the last century in Turin and led to Alba, after the war, where master chocolatier Pietro Ferrero patented a chocolate loaf to be cut into slices in 1946. The mixture, based on a combination of cocoa and the soft, round hazelnuts of Alba, was perfected by his son, Giovanni Ferrero, in the 1960s, who transformed it into a spreadable paste now exported across the world, otherwise known as Nutella.
Chocolate is an institution in Turin. It is served in a cup, with or without whipped cream, in the city's most celebrated bars, and the  “giandujotto” (a chocolate shaped like a wedge or overturned boat) has become the symbol of the city worldwide.
It is not just Turin which lays claim to being the home of chocolate. Throughout the Piedmont, historical chocolatiers and pastry makers compete with their specialities. In Vicoforte, Silvio Bessone imports cocoa beans from South America to make “Fuego”, aphrodisiacal chocolates based on a secret recipe. The maitre chocolatier recently opened "Cioccolocanda", where it is possible to enjoy an unforgettable experience: a bath in an oriental wooden bathtub filled with 80 litres of chocolate at a temperature of 40 degrees.
In Asti, the historical Giordanino pastry shop, in pure Liberty style, makes the exclusive “Alfierini”, praline chocolates with an effigy of Vittorio Alfieri, and bakes its Cabiria cakes, inspired by Pastrone's film of the same name, with the verses of Gabriele D’Annunzio.
In Castellazzo Bormida, at Località Micarella, in the province of Alessandria, Giraudi has specialised in delicious chocolate-coated candied pear, rose and grapefruit.
 

News and events
CIOCCOLA-TO 2016 - Turin - November 2015 - The show dedicated to Italian and international chocolate making, with particular focus on the small firms using traditional processes of the Piedmont, including meetings with experts, edutainment initiatives for children, guided tasting 
www.inpiemonteintorino.it
 
 
 
 
 
 
Place of production
Eastern Sicily, particularly the towns of Modica (Ragusa) and Avola (Syracuse)
 
Product description
“Modica Chocolate” is a deep black colour with brown reflections: grainy in texture, the large sugar grains it contains give it both its unusual taste and its "marbled" appearance; it has a full cocoa flavour, smooth and persistent and the aromas accompany it divinely. It is produced at extremely low temperatures (max 35/40°), which is what protects its organoleptic characteristics and maintains its timeless flavour and fragrance. This is what distinguishes it from other types of chocolate, making it one of a kind.
The typical confectionery tradition of south-eastern Sicily - granita, almond paste, martorana fruits, cannoli and cassata, to name but a few - is the culmination and the expression of ancient knowledge and traditions which have been passed down through the centuries. The almond paste sweets are genuine pastry cakes, soft and fragrant. It is traditional to prepare them in the spring, almost as a symbol of the flowering almond tree, processing the almonds, particularly the pizzuta, fascionello and romana varieties, which are protected by the “Mandorla di Avola IGP” mark: the pizzuta is the almond par excellence, used in sweets and high-quality confectionery; the fascionello, although not as prized as the pizzuta, is nonetheless used in pastry-making and sweet-making; the triangular romana almond is used exclusively in pastry-making.

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History / Traditions / Interesting Facts
Modica chocolate has ancient origins and its roots date to the period of  “the People of the Sun”, the Aztecs who ruled Central and South America from the XIII to the XVI centuries. It was the Spanish who, around 1519, imported the first cocoa beans, as they had learned of its excellent quality and its processing techniques. It was also the Spanish who, during their domination of Sicily in the XVI century, introduced chocolate production into the “County of Modica”; the largest of the Kingdom of Sicily, such as also to be called "the Kingdom within a Kingdom", both due to the size of its territory (it reached as far as the gates of Palermo) and due to its economic wealth, resources and magnificent Baroque art, as well as its confectionery making traditions.
There are three factors behind the Sicilian confectionery tradition. The first is the peasant culture, where the womenfolk would prepare the sweets traditionally made for religious and folk festivals. The second is the nunneries, where the nuns prepared rich and fanciful sweets, inventing them each time, with recipes which have been passed down, but always remained within the walls of the convent. The third is the most recent and relates to the refined pastry-making tradition imported into Sicily by the Swiss pastry-makers who came to the island in the early Twentieth century.
 
Contact information
Consorzio di tutela della mandorla di Avola
Piazza Umberto I, 5 - 96012 Avola (Siracusa)
T +39 347 9257136 - consorziomandorla@gmail.com
 
 
 
 
 
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