“The atelier of confectionary art”: interview to Chiara Boscolo from Venchi

The secrets of the Italian Nobel Chocolate explained by a shop-assistant of Venchi.

Two weeks ago I went shopping in Padua and I decided to take an icecream. In reality I chose that shop just becuse I know that icecream there tastes really good, without knowing that it was a “Venchi-Cioccogelateria” and that I would have met a nice shop-assistant of Venchi. To be honest, I also didn’ t know that Venchi was so important; a simple moment of relax became a discovery…

As I enter I notice a wide set of different kinds of chocolate icecreams and I thought it could have been a nice idea for my blog, so I asked the shop assistant if she was available for a short informal interview. She was really helpful and underlined that Venchi staff has to follow a preparation course about the company and its “philosophy”, so she could provide me all kind of information I needed.

We started chatting about the history of Venchi: it was founded in 1878 by Silvano Venchi and in 2000 it joined with Pietro Cussino, a candymaker from Cuneo. Thanks to the tradition of centuries and to the quality of unique products Venchi is really an “atelier of confectionary art“, whose aim is to transform cocoa in an extraordinary experience. For two years (2007-2008), Venchi was chosen as the ambassador par excellence of Italian products by the organization of the Nobel Prize for Peace.

Most of all our talk focused on three topics: Production, the innovation of Chocolight and choco for caeliacs and Venchi Cioccogelateria. In this post I want to speak about production, but I’ll write other two posts about the remaining topics.

Three words: Quality,  attention and…Investment in nuts!

In your opinion, which are the differantiation elements of Venchi compared with other Italian small industries dealing with chocolate?

“Research nd selection of the raw materials are the most important. The company’ s philosophy demands total respect of the quality, and scrupolous knowledge of the products selected is necessary. The suppliers and the raw materials we receive must all be certified, and that is the reason why we insist on establishing direct relations with the producers, controlling also the echnical production processes. We cannot disregard these qualitative standards, because the basis of a top quality product is the care taken in selecting the raw materials. An interesting example of this is the variety of hazelnut we use: only PGI, Piedmont Hazelnut variety.”

Why do you use the Piedmontese variety?

“After having tried the Tonda an Gentile varieties, it has proved to be the most suitable for several reasons:- it has the important natural characteristic of resisting rancidness, it has organoleptic qualities that are unique and its origin is the same of Venchi, that means for a logistic reason.”

Are top quality raw materials all you need to reach excellent results?

“They are essential but not everything. Venchi’s intent is to process every product with the same qualitative standards, because inadequate processing could damage the taste of cocoa or other ingredients. Each step has the same importance: transport, toasting, transformation…”

Why did you choose to internalize the processing of hazelnuts? Only for qualitative need or for other reasons?

“An excellent product must be made with natural and non-perishable raw materials that considerates also the healthfriendly aspect. Our investment in nuts is motivated by our philosophy of avoiding to use preservatives, artificial additives and flavourings. Having the chain in our hands means controlling each step and reducing all risks to the minimum.

What we want to do is to combine the concept of craftsmanship with total quality. It is of course the company philosophy but also our respect for the client and the fact that each employed member of the staff has to follow a course about the company “credo” means that we pay attention to the consumer and that we have to be able to satisfy your curiosities. We really belive that what we sell is genuine, controlled and high-quality.”

I have to say that I was surprised by all things that a simple shop-assistant could explained, but she answered to all my questions. Of course I tasted different kinds of choco-icecreams and it was an interesting experience.


Don’t miss the next posts about chocolight and for caeliacs (some for a small group) and about the idea of “Cioccogelateria” (few for many).

Published in: on maggio 13, 2010 at 12:22 am  Comments (8)  

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