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Italian Food Joy

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Italian chocolate

The cocoa plant has ancient origins and probably already existed more than 6,000 years ago. Maya and Aztecs produced cocoa for Xochiquetzal, the goddess of fertility. Cocoa was consumed during important ceremonies but was a drink so far form the chocolate we know today. In 1502 it was discovered by the Europeans with Cristoforo Colombo, who tasted a cocoa drink, carrying some seeds in Spain, but nobody appreciated the new plant. Finally the Spanish in the late ‘500 added vanilla and sugar, undergoing cocoa a new kind of treatment. In the early 1600 the cocoa was imported in Italy, in Piedmont by Caterina, wife of Carlo Emanuele I of Savoy. In 1606 chocolate was produced in the cities of Florence, Venice and Turin. Only in 1879 Rudolph Lindt discovered the process called conching, which gives a homogeneous mixing, transforming chocolate in a product suitable for the mass market.

Cioccolato Croci

Founded in 1930 Cioccolato Croci today is still a small family-run company. Through the years the owners have always researched the most refined pairings with spices, such as cinnamon, turmeric, curry, tandoori and ginger. The production is obtained using cocoa butter only, without any vegetable fats. The main products are pralines, Gianduiotti and chocolates filled with wine. Chocolate pearls for sweet tooth.

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