Cuneesi al rum
If you leave Turin and head southward, you will always find chocolate ready to entice you with other types of specialities. Among these is the Cuneesi al rum, an idea born in Arione’s in Piazza Galimberti in Cuneo.
Created in 1923, these tidbits consist of two meringue disks or two glazed wafers filled with custard cream, chocolate, and rum.
From the Cuneo itself, this recipe spread to the entire province with different compositions, often taking the name of the town where they are produced. the Albesi al rum from Alba, the Monregalesi in Mondovi, the Arimondini in Savigliano, dedicated to General Arimondi, born in Savigliano.
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.
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