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Chocolate in Turin has a very long history. When we think of chocolate we think of Switzerland or Belgium.

Not many people know, when they are buying their chocolate it can come from Italy, from Turin.

Cocoa beans came to Sicily thanks to the Spanish evasion. At that time chocolate was known only in liquid form but everyone loved it. Later, the house of Savoy moved to Turin. Turin became the capital city.

At that time, in the 16th century, chocolate became Turin’s speciality.

In the 18th century bicerin was discovered. It’s a drink made from coffee, chocolate and fresh whipped cream.

In 2001 bicerin was pronounced as the traditional Piedmotese drink.

Chocolate liqueurs are also very popular in Piedmont and Turin. One can find this liquid chocolate with a kick in bottles in shape of a famous Turin’s Mole Antonelliana.

As the legend tells us, the famous candy with nuts happened by mistake. That how famous praline candy was born. Sugar glaze was poured onto the whole almonds.

The most interesting thing is that all chocolate candy as we know it was born in Turin, thanks to a machine introduced by Signore Dore. This machine was bought by Caffarel family. This name is still one of the most known chocolate brands today.

The chocolate and gianduia “stubs” came out in 1852. At first their name was “givu,” local dialect for cigarette butts. During the Carnival in 1865, the chocolate company Caffarel had Turin’s Carnival character, Gianduia, hand out these givu during Carnival festivities. From then Caffarel’s stubs were known as Gianduia.

The year of 1946 was important – one of the most popular forms of chocolate and hazelnuts worldwide is Nutella. Ferrero-Rocher, located in the nearby city of Alba, began producing the popular spread.

In 1964 Nutella became known around the world.

Nocciolati– Nocciolati are gianduia chocolate bars with whole roasted hazelnuts throughout. These, along with other chocolate variations, decorate many chocolate storefront windows in Turin. Nuts are used only from  Nocciola delle Langhe region. They are sold by weight. Nocciolato fondente is a dark chocolate bar with hazelnuts; nocciolato latte is milk chocolate with hazelnuts, and nocciolato bianco is white chocolate. Little bite-size versions are called nocciolatini.

Tartufi (truffles)– Although they are a specialty of Turin, you can find truffles all over the world. Named after the expensive fungus they resemble, these balls of ganache, sometimes with a little liquor added to the ganache, are traditionally rolled in cocoa powder.

Rochers – Ferrero-Rocher (the company that also makes Nutella) introduced these “rocks” to the world in 1982. Many chocolatiers in the city make them. Generally, they start with a chocolate-covered hazelnut at the center; gianduia cream enrobes it. A very thin wafer is wrapped around the gianduia cream, separating it from the final coating of milk chocolate and chopped hazelnuts.

CriCri– At this chocolate’s center is a toasted hazelnut. It’s then covered in dark chocolate and rolled in large white sugar crystals.

Now in Turin is made 40% of all Italian chocolate.

In our tour we will visit chocolate factory http://www.lariveracioccolato.com/ and eat a lot of chocolate!

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The cuisine of Piedmont is very diverse.

The Piedmont region is rich with mountains and flatland, lakes, rivers and also rice fields.

That’s why Piedmont’s cuisine is so full of traditions and cooking trends.

You can choose between vegetables, rice, pasta, fish, meat for your dishes. Some need a long time to be cooked and many ingredients, but some are made just for you before serving.

There was a road of salt through Piedmont from Liguria. In addition to salt, Piedmont was getting tin salted fish-anchovies. It became very popular in local dishes, for example anchovies in green paste-Acciughe al verde.

France is Piedmont’s closest neighbour, they share some tradition in food and recipes.

Piedmontian cuisine was always divided for poor and for aristocrats. Lately rustic food “for poor” became very popular for its rich taste and flavour.

Meat-local cuisine uses many different types of meat; lamb, beef, veal, pork, goats meat, all kind of poultry. Very often you can see in local menus dishes with wild meat and game birds.

Raw meat is very unusual for our taste. Steak tartar or carne cruda is very popular in Piedmont.

There is how it’s made.


This dish is prepared without using any machines, only by hand. With carne cruda local wine, it is beautiful pair. It could be Dolcetto di Alba, Barbera di Alba or local white Roero Arneis.

Another popular appetizer is vitello tonnato – sliced veal covered with creamy mayonnaise-like sauce which is flavoured with tuna.

A favourite meat dish is agnolotti piemontesi which is a stuffed pasta, and it comes in many different varieties. Usually they are square and small and are made using very thin sheets of pasta.

There are some of the popular meat dishes:

Costolette Di Agnello Ai Balsamico E Rosmarino

Rabbit in Red Wine

Beef braised in red wine (Barolo)

Salsiccia brasata– sausage cooked in red wine with herbs, served usually with polenta.

Pollo/carne in carpione – pieces of chicken cooked in breadcrumbs marinated in olive oil, vinegar and herbs, served cold.


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