Venchi CREMINO 1878 PACK, 1.325 kg

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I think the first time that I came across cremino was as part of those really nice, luxury boxes of chocolates which every self-respecting Italian chocolate confectioner has on their product list. The cremino in those isusuallyshaped like a little cube or cuboid. It is also wrapped in foil tightly circledwith a paper band.

This chocolate was created in the first half of the 19th century by Ferdinando Baratti who, with his associate Edoardo Milano in a laboratory in Turin (the future Caffè Baratti & Milano [ it]), produced liquors and sweets. However, the first documentation about cremino are from 1934. [2] [3] Plus, and even though originally, cremino had beenstrictly a gianduja and coffee/hazelnut/lemon-flavoured affair, nowadays its repertoire has been greatly expanded and you can find it in almost any flavour that you couldthink of. Coconut, zabaione, dark chocolate, tiramisu, cappuccino, sea salt, caramel and even zuppa inglese (which, even though literally translated means ‘English soup’, in fact it’s the Italian term for the English triffle! Yes, go figure!). Breeding for 40 years, we have bred 6 Champions, and others have won CCs and res CCs. International Championship judge, having judged the breed all over the world, including judging Labrador males at Crufts 2016. Or, you may have already had the pleasure of sampling cremino one or more times. If this is the case, then welcome to my unofficial club of cremino devotees. You will be among kindred spirits.N.B. Just to throw in the fact that gianduja is two-parts chocolate and one-part ground hazelnuts which is lovely both as a spread and as a hard piece of chocolate. In Vicenza, where wehave been living since August 2014, we have a chocolate festival each October. But nearby towns and cities like Soave and Castelfranco Veneto (to mention but a couple) also hold their own. Mazzolini, Elsa (2004). L'Italia del cioccolato. Alessandra Meldolesi. Milano: Touring club italiano. p.96. ISBN 88-365-3292-6. OCLC 799634909. Are you a cremino devotee? Which typical Italian chocolate product you can’t resist?Share with me your thoughts and impressionsin the ‘Comments’ section below. I would love to read them and engage with you. Where to find cremino in Italy, you may ask. Try any finechocolate shop (especially in Turin) or go to a Chocolate Festival.

Cioccolatino cremino | Aree protette Po piemontese". www.parcopopiemontese.it (in Italian) . Retrieved 2022-04-04. For those who know that Italy is home to the world’s biggest chocolate festival, it’s only natural to assume that the country takes its chocolate very seriously. And, although it’s true, even for our expert readers, it might come as a surprise that it’s Turin that does the most meaningful job - inventing Gianduja? Gianduiotto? Cremino? Yup, all of that happened in Turin, not too many years ago. So, we’ve decided to take you on the delicious ride to the world of Italian chocolate, and, for the fun of it, we want to start from the very last member of gourmet treats - velvety smooth cremino ! Cause cremino is velvety and then some. Ithas a very creamy, very smoothtexture.The second you put it on your tongue, it starts to melt with the heat of your body and it gives you this satisfying full-bodied feeling which only high quality ingredients and chocolate can achieve. In 1911 the Italian car manufacturer FIAT launched a contest for Italian chocolate makers to create a new chocolate for publicising their Fiat Tipo 4 [ it]. The contest was won by Majani, the first Italian chocolate maker established in 1796 in Bologna, who created a new cremino with 4 layers instead of 3; two layers were made with gianduja, and the other two with almond paste. [10] [6] [11] See also [ edit ] Cremino is famous Italian chocolate with velvety texture, first made in Turin, Piedmont, in the laboratory of Ferdinando Baratti & Edoardo Milano. The three-layered confection has a soft, melt-in-your-mouth consistency and is usually made with gianduja chocolate and nuts paste filling. It’s thought to have been created in the first half of the 19th century; however, officially, it’s dated 1934.Imagine my delight when, upon moving to Italy, I actually discovered that cremino doesn’t come just in such tiny shapes! This smooth, creamy, melt-on-the-tongue perfect piece of chocolate. The moment you try it for yourself, will be a moment of bliss and revelation. The Cremino is a chocolate originally from Piedmont, northern Italy. It is composed of three layers; the outer layers are made with gianduja chocolate, and the inner one can be made with either coffee, lemon or hazelnut paste. It is typically cubical and is sold wrapped in aluminium and a paper band which indicates the flavour. [1] History [ edit ] Antonaci, Mario. "Baratti & Milano: la tradizione dolciaria piemontese". The Light Canvas (in Italian) . Retrieved 2022-04-04. Nowadays, Italian producers of cremino include: Caffarel, [4] Feletti [ it], [5] Majani [ it], [6] Venchi, [7] San Carlo [8] and Pernigotti. [9] FIAT [ edit ]