Interview to Cioccolati Italiani: the surplus is the format!

Cioccolati Italiani is the best place where you can go if you want to taste real good chocolate! There is a kind of chocolate for each of you, from icecream to bars, brioches, cakes, you just have to think about something and order it: the Heaven!

The first shop was created in Naples on December 2008 and the idea of a place where people could taste precious and unusual chocolate delights hit it big, so they dedided to expand soon in Milan on February 2009. Here customers answered successfully to the new format that was introduced, something original even in such a big city.

Speaking with Vincenzo Ferrieri (his father opened the first shop in Naples) that’s what I discovered:

– How did you develope and spread this new format?

The most difficult thing was to standardize processes in order to materialize what we had in our mind and to create a particular new format, different from the competition, where the act of eating chocolate is an involving experience. The difficulties consisted in finding the right production lines certificates, in the suppliers’ choise, in meeting exactly the unsatisfied needs of consumers… Suppliers are very jealous of their product because they want to be sure that it is used in the right way, promoting its quality and underlining the fair origin.

when we opened in Milan we didn’ t focus on advertising, we simply paid two consulting agencies and a press agency for the first year, which “made the name of Cioccolati Italiani go round”. A big opportunity was the arrangement of the collaboration with the Costa Group at the Furniture Fair.  The rsult was that we reached the breakeven point in 8 months, the average is at least one year and half. Despite the consistent initial investment it revealed a great success, considering that the shop is not located on the main street but you have to go intentionally. It was a bet also because in Naples the other confectionery is in a shopping centre, with a different target of clients, different mentality and of course a different format too.

– How did you choose the suppliers?

The secret was starting from the product itself and arriving to the product as it is conceived in the customer’s mind! What stays in the middle is worth of attention anyway. What I’m trying to say is that we wanted to give visibility to small craftsmen, who works in small ateliers and make small delights on their own; the idea was to join them under the same roof to strenghten their position. The first trouble was to match many “First Ladies”, with independent concepts and own skills. We convinced them because we decided to underline quality and to emphasize their name: we don’ t produce chocolate, we select it!                                                        In France and Belgium chocolate is produced more or less in the same way, in Italy there is a different tradition in each place: Turin, Perugia, Piemonte, Modena… and for this reason we select the best proposals, Silvio Bessone, Fabrizio Galla, Francesco Sella… 

– What exactly do you make here?

Pastries are made here, icecream and everything what is connected with the transformation of the craftsmen chocolate. We use the bars of Bessone and Sella to produce delights and Roberto Lobrano takes care of  the icecrem processing. An interesting thing that we introduce in the organization is to entrust a specific unit to an expert of the field: Roberto Lobrano for icecream, Besssone, Galla, Deriso for chocolate, Cioccolati Italiani for coffee…

  – What about your staff?

Here in Milan there are 18 people, but it is difficult to find skilled people. Two weeks are necessary as vocational education, but in the field of icecream it is one months. Although the turnover of shopassistants is quite high we focused on the support of a kind atmosphere, which can be perceived by our customers too. The strengh point is the relationship with the client because here chocolate is not only food, it is an experience.

– Any future improvements?

Probably we will focus on visual attraction of design. The caveau where we stock bars is fascinating but we need something like a small exhibition of our products in order to attract clients and to make them trying something new or buying something that they wouldn’t have seen behind the counter. With the same purpose we will also add small pieces of chocolate to taste.

Here there are other fotos of the location:

The caveau:






The shop:







Vincenzo Ferrieri:












And that’s to convince you that at Cioccolati Italiani chocolate is an experience: try it! 



We should look beyond the label: the Academy of Chocolate

What is the Academy of Chocolate?

The Academy of Chocolate was launched in the UK in London on 15 June 2005 and its aims are to: – Encourage chocolate lovers to ‘look beyond the label’ to differentiate between chocolate confectionery and ‘real’ chocolate;

– to improve the standard and knowledge of chocolate in the UK by promoting an understanding of the ingredients of chocolate, through the chain, from bean to bar;

– to encourage the transparent sourcing of cocoa beans from the plantations, and their production in socially fair and environmentally undamaging conditions;

Last year the first Academy of Chocolate Awards were held awarding prizes to a number of leading chocolate makers including Amedei, Valrhona, Rococo, l’Artisan du La Maison du Chocolat, William Curley, Paul Young and Chococo. The Academy members are available for tastings and wine-pairings for the public, educational programmes in schools, and discussions, forums, visits, seminars and demonstrations for chocolatiers, trade buyers, delicatessen owners, chefs and the media. It will also act as a resource to provide advice and information on everything to do with fine chocolate for the public, the media, chocolate producers, cocoa growers, and the hospitality industry.  

The Academy of Chocolate awards is now an important event in the chocolate calendar with entries sent in from all over the World. 

The Academy was delighted to receive over 300 entries for the 2008 Awards and the judging in January of this year took over 3 days with 30 judges including some of the countries leading food journalists and Michelin starred chefs tasting and scoring the entries. Chocolatiers also join the judging panel but are not permitted to judge any of the categories that they enter. 


The 14 categories in the Academy of Chocolate Awards include ‘best chocolate makers bar’, ‘best ganache filled chocolate’, ‘best flavoured bar’ categories, ‘best truflle’, ‘best organic’ categories and ‘best drinking chocolate’. We are delighted that the best ‘chocolatier’ will, this year, be supported by Quinta do Noval Port. In keeping with the aims of the Academy, criteria for the awards are that products contain natural ingredients with no artificial flavourings and colourings. For the first time this year the Academy have also introduced a best packaging award.  

The Academy of Chocolate was created in 2005 by 5 of Britain’s leading chocolate professionals, united in the belief that chocolate is one of life’s great pleasures. Membership has since grown but the aim remains the same, to campaign for better chocolate and promote a greater awareness between fine chocolate and mass-produced chocolate confectionery.The main aim:

Currently, only about 10% of fine cocoa beans reach our chocolate. The rest are destined for ‘industrial’ chocolate or chocolate confectionery.

The central point in the Academy is the belief that few producers really understand the difference between fine chocolate and confectionery. Nor do they realise that chocolate is made from a fruit, the cocoa bean, with flavours that can be just as subtle if they are not masked in sugar and fat. As a result it is difficult for consumers to find a selection of fine chocolate and make up their own minds. 

The members strongly believe that giving people the change to savour and to learn about fine chocolate will give them a greater appreciation and therefore an anticipation for more ‘proper’ chocolate. By the way, this doesn’t necessarily mean more 75% plus cocoa solids. Enjoying fine chocolate is not about suffering for the sake of very high cocoa solids. All the producers represented at the Academy produce their own milk chocolate bars. Top quality comes from a myriad of factors including the variety of the beans, where they are grown, the fermentation process, the drying and the manufacturers recipe and methods. 

Once you have discovered what pleasure, complexity, richness and wide sensations there is in fine chocolate, you never look at chocolate the same way, you never buy chocolate the same way. But not many people have had the opportunity to be introduced to fine chocolate and be blessed by the chocolate ‘light’. The Academy wants to bring this opportunity to as many people as possible, with no vested business nor commercial interest. 

 Demand for fine chocolate will act as an incentive to select better quality cocoa beans and therefore have an impact on the cocoa growing countries. They in turn will be able to take more care with their production, fermentation and drying methods thus protecting the workers and the environment. This will lead to a better price for the cocoa beans. Unless producers begin to pay cocoa farmers a decent price, like many other areas of agriculture, the young people will leave the plantations and move into cities where there is more lucrative employment. Cocoa plantations will give way to more lucrative forms of agriculture and the sources of the finer beans will be lost. Not only will this have a poor effect on the quality of cocoa and thus our chocolate but also will have a further destructive effect on the world’s environment. 


Published in: on giugno 12, 2010 at 11:01 pm  Comments (20)  

“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)  

Not just production: chocoEvents and chocoFacilities not only for chocoFuns

For the past eight years, the city of Perugia in Umbria,  has been home to the Eurochocolate Festival, it is Italy’s biggest chocofest. Perugia is home to the Perugina chocolate factory (now owned by Nestle), creator of one of Italy’s most famous mass market chocolate confections, the Perugina Baci. Chocolate is such a big deal around here that the town also holds other events during the year, including the upcoming Eurochocolate Christmas. Now, they’ve had to invent a pretty fancy place for the world’s chocolate lovers to stay, a place worthy of them.

The Food of Gods becomes the present protagonist of human existence, influencing costumes and practices of common people and their daily life style. Though it means, for example communicating through a chocolate bar instead of a mobile phone, as it appears on the Italian communication campaign named: “Cioccolato senti quento è buono ;-)” – “Feel how good it is ;-)”.

The images of the campaign actually portray many ordinary people using a chocolate bar as a cellphone for chatting, texting, taking pictures, listening to the music…

Chocolate succeeds in catching modern technology in a funny and tempting trap. It turns in sweet batteries – The Chocopower,  that bucks your day up and belongs to wellness and health after the entry of Chocopirin-A, already rebaptized “Chocolate Aspirin”. In Eurochocolate, then, insatiable lovers of chocolate, adults and children, will experience the Chocolate Era plunging in a present and futuristic dimension of over glowing delicacy.

Eurochocolate means also going through the culture of a fascinating town like Perugia, plenty of history, art and traditions that in nine days time becomes a huge chocolaterie en plein air to discover, also thanks to the successful Chococard (5,00 €) offering sweet advantages for a funny experience in the name of leisure and goodness of chocolate. Advantages that will be immediately tangible among the stands of the Chocolate Show and those of the Rocca Pralina, two suggestive areas with more then 150 chocolate brands coming from each angle of the world.

Eurochocolate is also the instrument for promoting protection of important values as solidarity, biodiversity, traceability and sustainability of the production process of cocoa, aiming to guarantee a sustainable future based on the decrease of the differences between developed and developing countries.

With that mission, Eurochocolate World was born three years ago: a really appreciated vessel that promotes joint activities sponsored by international organization as ICCO (International Cocoa Organization) and Fairtrade TransFair Italia, one of the main organization for the certification of fair-trade products. Since then, Eurochocolate World confirms the success of the event in Perugia on this field as well, through concrete actions for economy development and awareness campaigns, beginning with the lessons of Equoscuola focused on fair-trade chocolate culture and addressed to the youngest generations.


And there is something more…

…They came up with the Etruscan Chocohotel an hotel devoted to our favorite substance.
That’s right, a chocolate hotel, as in chocolate, chocolate, everywhere you turn, and a restaurant menu full of sweet and savory chocolate dishes. The walls are lined with the history of chocolate, with drinking chocolate cups and chocolate labels of times gone by. The chocolate boutique carries chocolate beauty products in addition to the fine chocolates from top makers around the world.

It occurred to that something so basic, so simple, should have been invented long before now! Why hasn’t someone, on some committee somewhere long ago, proclaimed “Henceforth, all hotels shall be chocolate hotels!” Now that’s more like it.

Okay, I know what your thinking, and you’re right, you’re right, perhaps I was a bit hasty. All hotels cannot be chocolate hotels. That is completely impractical. Have to leave room the caramel hotels, the cake hotels, and of course the pie hotels. Okay, now we’ve got it.
Anyway, he important thing I want you to focus on is that there is not only choco-production for different targets, but also choco-distribution, promotion and entertainment, you just have to take part and
enjoy it!

Published in: on maggio 9, 2010 at 9:12 pm  Comments (11)  

From mass to self production:the keyword is “fair”

Chocoday -2009 October, 12th

Open Chocolatiers is this year’s big innovation, in collaboration with Fairtrade Italia. Teaching activities at schools are back, along with the partnership with CoorDown for the National Down Syndrome Day

 Good because it is made exclusively with cocoa butter and mass, without any added fat or vegetable oil. Good because it defends the ethical and social values tied to its production. And good because it is monitored throughout every production phase in terms of biodiversity, transparency and traceability.

For the fifth consecutive year, Monday 12 October 2009, was again Chocoday, the National Cocoa and Chocolate Day created and promoted by Eurochocolate in collaboration with Fairtrade Italia, the organisation that certifies fair-trade products to celebrate and promote Good Chocolate in Italy and around the world.

 Thanks to the partnership with Fairtrade Italia, the first Open Chocolatiers event will be organised this year: chocolatiers and patisseries all over Italy will allow the public to enter and discover the secrets of Italy’s best artisanal chocolate, made exclusively with chocolate certified by Fairtrade.

Cocoa producers, exporters and importers, chocolate producers, patisseries, chocolatiers, trade associations, schools, NGOs, institutions, companies and choco-lovers can offer a tangible sign of their desire to protect the quality of chocolate by signing the Chocoday Manifesto and organising activities to learn more about chocolate, distinguished by the official Chocoday logo (which can be requested free of charge).


Educational activities are held again at schools, where children and teens will receive an original “learning kit”. They also participate in laboratories, lessons and workshops, where they get in-depth information about the production chain, from cocoa plantations to the chocolate that is regularly served at our tables, in order to encourage aware consumption from an early age.

Following last year’s success, once again Chocoday is supporting National Down Syndrome Day, promoted by the Coordination of Down Syndrome Associations. It was held on Sunday 11 October 2009, in more than 200 squares in Italy, in order to encourage respect and awareness of diversity, overcome prejudices and promote true integration in schools and workplaces.

In short, Chocoday is an important initiative in order to spread the proper culture of chocolate and promote policies that can support an ethical profile in the sector’s economic sphere.

Published in: on maggio 1, 2010 at 12:51 am  Comments (7)  

The right “how” for each moment

The most important representer of the Five Major category is probably Nestlè.

Nestlé was founded in 1866 by Henri Nestlé in Switzerland and is today the world’s leading nutrition, health and wellness company. Sales for 2009 were CHF 108 bn.  It employs around 280 000 people and have factories or operations in almost every country in the world.

The Company’s strategy is guided by several fundamental principles. Nestlé’s existing products grow through innovation and renovation while maintaining a balance in geographic activities and product lines. Long-term potential is never sacrificed for short-term performance. The Company’s priority is to bring the best and most relevant products to people, wherever they are, whatever their needs, throughout their lives.

The first Nestlè steps in Italy dated bacj 1875 when it opens a condensed milk factory, but only in 1913 Henry Nestlè snc was founded. In 1988 it overtakes Buitoni, which already owned Perugina, and italian culinary tradition started to spread all over the world, thanks to this  multinational company. In 1993 it acquired Italgel with its bands like Gelati Motta, Antica Gelateria del Corso, La Valle degli Orti

Culinary products:
Buitoni, Maggi
Confectionery products:
Perugina, Baci, Ore Liete, KitKat, Galak, Smarties, Fruit Joy, Nero Perugina
Motta, Antica Gelateria del Corso, Maxibon, La Cremeria
Products containing milk:
Frùttolo, MIO, LC1 Protection, Sveltesse, Nesquik, Galak
Childhood products:
Nidina, Mio
Clinical nutritional products:
Meritene, Resource, Nova Source
Bevarage prepared products:
Nescafé, Nescafé Dolce Gusto, Nesquik, Orzoro
Breakfast muesli:
Fitness, Nesquik, Cheerios, Chocapic
Nestlé Professional:
Products for professional catering companies

Nestlé Italiana is member of Gruppo Nestlé and connected with Sanpellegrino – Nestlé Waters, Nestlé Purina Petcare, Nespresso.

What does it mean?

That we are not dealing with a simple Chocolate producing company, but that we have in front of us one of the major colossus of food industry: NOT JUST CHOCOLATE BUT THE “HOW” FOR EACH MOMENT!

Let’s see how Nestlè is able to satisfy you in every moment of the day.


Nescafé, Nescafé Dolce Gusto, Nesquik, Orzoro + Fitness, Nesquik, Cheerios, Chocapic

Nestle’s best known brand is Nescafé – a combination of Nestlé and café. Nescafé, the first commercially successful soluble coffee, was introduced in Switzerland in 1938.

Nesquik powder along with the Nesquik Bunny provides kids and families with a fun way to turn milk into an irresistibly delicious, extra nutritious drink.

Nestlé, as the infant nutrition expert, has developed Nesquik Junior for children from 18 months old. The cocoa powder specially made for toddlers’ specific nutritional needs that turns the milk more nutritious and complete.









 Morning break at 10.30 

Fitness cereal helps women manage their line in a sensible way. Fitness helps women not only take off weight but also keep it off as it is made with delicious whole grain flakes. Research shows that women who eat more wholegrain tend to weigh less and are less likely to gain weight over time. Fitness also contains essential vitamins and minerals.

Or better for children: SNACKS!



Guilia Buttoni’s Pasta was the preferred pasta in town after she opened her little shop in Sansepolcro in 1827. Over 127 years of history make Buitoni one of the few remaining big Italian food brands with a rooted expertise in Italian cuisine.


In 1883 Julius Maggi had a vision: good-tasting, nutritious food accessible to all. The Maggi brand has grown to become one of the Nestlé Group’s most popular brands.




Afternoon break:

A carefully constructed balance of diverse tastes, textures and colours, culminating in an intense chocolate tip: Icecream!


The Stouffer’s brand traces its roots back to 1922, when the Stouffer family opened a small coffee shop in Cleveland serving delicious home-made food. With growing popularity, the family went on to open a chain of restaurants. Today, the Stouffer’s brand is still devoted to bringing families together around a table of delicious food.

The Hot Pockets brand was created in 1983 by brothers David and Paul Merage. Transforming a simple sandwich idea into a revolutionary product, they created Hot Pockets: a unique combination of a crispy-in-the-microwave crust and great tasting filling. Hot Pockets is the No. 1 frozen stuffed sandwich brand in the USA.

This unusual post is obviously not all about chocolate, but it is aimed to show how a small industry can start from a particular business and expand to many others, which are completely different!

The question I want to make you reflecting on is: if the business of Nestlè concerns everything from milk, to pizza, icecream, water, clinical products…how can we consider the quality of its chocolate? Can it be compared with the one of Lindt, or better Biasetto or Estense one?

Just think about it…

Published in: on aprile 25, 2010 at 3:36 pm  Comments (57)  

The opinion of the World Champion: Luigi Biasetto


Luigi Biasetto: the winner of  the Coupe du Monde de la Patisserie in 1997.

Luigi Biasetto opened his shop in Padua in 1998 and in 2007 he received the recognition of “Bar of the year” by the jury of Gambero Rosso.

Although the place is quite new in Padua, it doesn’ t mean it is not popular, and who can better represent the category of candymakers if not the World Champion? I went to interview him, and that is what I discovered.

First of all a visit to Biasetto Pasticceria is absolutely worth because of what you see when you enter:

You cannot imagine the shok on your face when you see this variety of delights..and you haven’ t tasted them yet! What makes Biasetto so famous is the huge amount of small “mignons” that he produced with his staff of 35 people, 90% of which are young promising boys willing to learn as much as possible by him.

Luigi, born and grown in Bruxelles-the homeland of chocolate, arrived in Italy in 1989 but he found an immature market, not ready for an innovation in quality, still focused on industrial production, so he decided to wait and in the meantime the worked as consulter for candymakers and chocolate procucers. This experience allowed him to get in touch with the most prestigous characters of the candy world and to know which brands or suppliers where the best. That means that, when he decided to open his shop in Padua and in 2008 in Bruxelles too, he was completely aware of the kind of approach that he had to follow to be successful: “High quality is the value that inspires each creation”. Domori and Valrhona are among the best cacao suppliers, who produce vintage chocolate made from beans of a single year’s harvest from a specific plantation: microplantation is the secret, not huge exploited mixed plantation supported by multinational companies.

Which is the main difference between industry and patisserie?

“You should have already understood- he argued. From a technical point of view industry uses a global approach: big quantities, quick production, high-tech processes and needs both a lot of raw materials and of stock. That means that they turn to big suppliers who declare monoplantation and inreality sell mixed cacao beans. Of course the industrial process allows them to avoid and reduce the effect of unexpected events like and to maintain a certain constancy. And we cannot deny that some kinds of chocolate like Lindt or Ferrero are not appreciable! The difference is also in the manufacturing: the percentage of cacao butter is a signal of  quality. As cacao butter costs a lot and its price can vary quickly because of the stock exchange fluctations, they prefer to reduce its percentage, in order to decrease the price…and quality too.

Chocolate tastes good if the weaving factory is short: if chocolate becomes white it means that a sudden change has has occured and cacao butter comes to the surface. The importance of short terms lead me, at the beginnig if  my experience in Padua,  to fix the expire date of mignons, pastries and cakes within a week to encourage immediate consumption to appreciate the perfect taste.  People protested because after a week  candies couldn’ t be eaten or given as gift but it was not a problem of preservation, I only wanted to stress the importance of quick comsumption to differenciate from industrial strategy.

Another point worth to be mentioned is advertising: 42% of industrial invertments are in ads. What does it mean? That WE EAT THE VISIBLE! Since when we were children we crawled in front of television bombed by many confusing promotional messages which conditioned out life, our choices, our opinion. Patisserie cannot exploit tv ads, or better it wouldn’t be the same thing if it exploited it: our publicity is the pass of word and it must be positive!”

I’m curious about the World Pastry Cup Festival, how does it work?

There is a team of 5 people, not necessarly from the same patisserie, with a coach and a substitute. We were 2 from Veneto, one from Lombardia, Toscana and Turin.  After national selection 2000 candymakers take part in this competiton  and only 100 arrive to the final to be judged by an international jury. We need one year of preparation to give birth to our creation, it’ s a real training, like for football or sport in general. The Coupe du Monde de la Patisserie is not only a place of culinary perfection, is shows the result of a long work which leads to the necessity to develop new technologies: for example in 1996, during a training, we invented the silicone mould, very useful when you haven’ t enough time to wait for the mould to become cool or to wash it carefully like in a competition. Unfortunately we didin’ t patent it, otherwise we would have become very rich! We on with the cake “Setteveli”.”

Setteveli is delicious mix of dark chocolate mousse, chocolate sponge finger, gianduia with corns, bavarese with nuts and… why don’t you come to taste it??                                                                                     
Published in: on aprile 19, 2010 at 10:35 am  Comments (16)