Cremino
In Turin the cremino was launched by Baratti & Milano in 1934, but years before the history of this chocolate crossed paths with that of the city.
In 1911, the Bologna-based firm of Majani developed the Cremino Fiat, a little cube made up of alternating layers of Gianduia and almond chocolate, produced for the launching of the FIAT Tipo 4.
Today the cremino is still in its typical cubic shape. It is made of two layers of Gianduia alternated with chocolate cream with hazelnut lemon, or coffee, or Sicilian lemon extract.
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
Torino is beauty + passion.
Discover it now!
