TortaPistocchi® Bianca & Arance

In the Pistocchi workshop, extraordinary artisan creations have been made for over 30 years, and this is how the TortaPistocchi® Bianca & Arance came to be

TortaPistocchi® Bianca & Arance

Claudio and his sister Claudia of the Pistocchi workshop decided in 2003 to present their first version of the Torta at the EuroChocolate event: it was a real success, for a long time the Torta Pistocchi was the only one, then curiosity and passion led to the creation of excellent variants such as the TortaPistocchi® Bianca & Arance

From that first trade show the adventure continued with prestigious events such as the Salone del Gusto in Turin and countless international awards and accolades have been achieved, and the story continues.....always with the same determination, passion and daily commitment.

Here, in their Florentine workshop, for thirty years now Claudio and his sister Claudia have carried forward with great passion and professionalism creations where chocolate is the star. It is indeed in Florence that the Pistocchi family's pastry art was born, with their chocolate cakes as true specialities, along with cremini and dragées. The small three-chocolate and fruit cakes. But as with all their cakes, they continue to be entirely handmade. Over the years the quality of the product has, if anything, grown. Because today the market offers 87 types of dark chocolate to choose from, selecting those best suited to their needs. The workshop's creations today are not just chocolate, but also a gluten-free line of biscuits.

The new flavour variants use top quality chocolates and seek out raw materials of the same standard. The TortaPistocchi® Bianca & Arance, after more than two years of trials and adjustments, was finally presented at the Salone del Gusto in Turin 2010.

Made with a great white chocolate that comes from the Vanuatu archipelago and highly fragrant zest of Sicilian oranges. It surprises with its not overly sweet flavour and lingering taste. Also dusted with a thin veil of bitter cocoa, it will be a delight for those who love dark chocolate less.

Best enjoyed with a Grand Marnier sauce.

Serve at room temperature (18 °C).