Easter eggs
Easter eggs: yet another sweet invention of the Turinese cicôlatè. To tell the truth, the court of Louis XV of France had already come up with the idea of covering an egg with chocolate, but another two centuries passed before people could taste an egg made entirely of chocolate.
Small shops sprouted up in Turin, from Via Dora Grossa to the Nuova quarter, to the Accademia quarter. The eggs were made, modelled, and even decorated according to various creative inspirations.
This tradition has arrived to our times at the hands of the Master chocolatiers specialized in this seasonal delicacy. In this art one name stands out: that of Giovanni Bellisima, a Sicilian who moved to Turin, designer of the eggs for some of the most prestigious brand names, like Caffarel and Talmone.
Photo courtesy of the Touring Club and La Madia Travelfood
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 ...
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