The Italian city of chocolate will once again welcome the sweet event dedicated to the food of the Gods declined in all its forms and nuances. The event, since last year renewed in organization and duration, will return to the center of Turin from 8 to 17 November 2019 as announced on the website of the organizers. A countdown that invites us to be patient until the autumn to enjoy the delicious works of the chocolate masters. The Turin artisan chocolate fair returns to the city with a brand new look that sees the master chocolatiers, their art and the excellence of their products as the absolute protagonists. Also for this edition of Cioccolatò 2019 at the center of all the initiatives there will be history, culture and tradition to learn, taste and better understand chocolate. Ten days will be full of events, meetings, workshops, tastings and exceptional products of artisan excellence. And we look forward to it!
Chocolate in Turin
A history of tradition and innovation: The story starts from a tradition that comes from Emanuele Filiberto of Savoy in 1560 (Testa d' Fer), continues with the creation of diablutin (on the occasion of the transfer of the capital of the Kingdom from Chambery to Turin), up to the realization of the first gianduiotto. Emanuele Filiberto, whose statue of Marocchetti is located in Piazza S. Carlo, already in 1560 offers the population a hot chocolate; later the same recipe in the '700, worked with the addition of vanilla and cognac liqueur will become the diablottino: this is the first chocolate in the world! This goodness will be the famous protagonist of the Royal Merenda of the ‘700 court, accompanied by the typical biscuits, the“ bagnati ”, in hot chocolate: the soft savoiardi, canestrelli, meliga biscuits and finally baci di dama.
In the 1800s, chocolate arrived with difficulty following the naval blockade during the Napoleonic wars, until the Restoration; so the master chocolatiers, who at the time were called chocolate makers (today a derogatory title, because of the expensive life symbolized by the famous luxurious four-in-hand carriages), tried to mix the little cocoa obtained with the hazelnuts “tonda gentile delle Langhe”, of which there was great abundance. indelibly the juvenile fantasy of Monsieur Prochet who created a chocolate in the shape of an upturned boat. Thus in 1852 the gianduiotto signed by Monsieur Prochet (later Caffarel) was born.
Date / s: 8 November 2019 - 17 November 2019
Time: 10:00 am- 6:00 pm
Price: Free Admission
More information www.cioccola-to.eu
Judit Neuberger
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