Italian cuisine is mostly remembered for its wide variety of pasta, cheeses, wines, and produce. However, not many people are aware of its chocolate tradition.
Like many things in Italy, the history of chocolate can be traced back to the 16th century, the Renaissance period, when the first cocoa beans arrived from the New World.
The tradition translated into quality, and it may be difficult to choose the best Italian chocolate amid so many high-quality options.
The famous Gianduja-based Italian chocolate truffles from the Piedmont region were created during the Napoleonic Wars when cocoa beans were hard to find in Europe. Learn about the Italian chocolate tradition below.
A Sweet Business
The market is full of copycats, but the best gourmet chocolate from Italy can be ordered online from local producers. Initially, the beans were consumed in hot drinks, where Italians used to add citrus flavors and aromatic ingredients like musk to make it even richer.
So, those who love chocolate candies can also explore this tasty tradition.
However, the evolution of chocolate in Italian cuisine follows the technical developments (also in the Piedmontese region) that made grinding the hard beans much easier and quicker.
Between the 18th and the 19th centuries, the best Italian chocolate factories were based in Turin. Unsurprisingly, the city was nicknamed the World Capital of Chocolate.
Piedmontese producers were so crazy about chocolate that not even the continental blockade enforced by Napoleon stopped their creativity.
Producers combined the beans with up to 30% hazelnuts to make the best of their cocoa supplies, launching the basis for the globally loved Nutella. The new concoction, named “Gianduja,” was used to make truffle-shaped candies, explaining the tradition of Italian chocolate truffles.
Gourmet Recipes and Their Origins
Piedmont is also home to another much-loved recipe: Cremino. One of the best Italian chocolate recipes dates from the 19th century, involving three thin layers: two layers of chocolate sandwiching a layer of velvety cream. Cream flavors vary widely, ranging from Gianduja to lemons.
Cocoa doesn’t come from Italy, but some of the finest chocolate recipes do. Italian chocolates are made unique by adding local products, like Sicilian orange, Sicilian lemon, pistachio, and, of course, Gianduja.
Some popular options include Tuscan-made soft pistachio and chocolate cakes, dark chocolate with orange peels, Piedmontese Amaretti cream, cremini with orange sheets, and dark chocolate with Sicilian orange granules.
Thanks to the internet, it’s possible to order many of those treats online, including the Piedmontese Gianduiotto, truffles, and pralines. However, those visiting the region have the unique chance of visiting these delicacies at their birthplace.
Caffarel, for instance, is one of the country’s oldest chocolate factories and is still working. It was founded by Gianduja’s father, Pierre Paul Caffarel, in 1826.
The original factory is open for visitation, though it now belongs to the Swiss giant Lindt & Sprüngl. Meanwhile, Baratti & Milano in Turin is the best place to try sugared almonds and Gianduiotti; they used to be suppliers to the Royal House, attesting to their excellence.
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