TortaPistocchi® Amarene

In the Pistocchi workshop, extraordinary artisan creations have been made for over 30 years: here's how the TortaPistocchi® Amarene came to be

TortaPistocchi® Amarene

Claudio and his sister Claudia from the Pistocchi workshop decided in 2003 to present their first version of the Cake at the Euro Chocolate event: it was a real success, and for a long time the Torta Pistocchi was just one, then curiosity and passion gave rise to excellent variations such as the Torta Pistocchi Agrumi di Sicilia made with top-quality artisan candied fruit from Noto.

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

Products made only with: carefully selected raw materials, from natural vanilla to dark chocolate. We use no artificial flavourings, preservatives or vegetable fats other than cocoa butter. Candied citrus made with only fruit and sugar, an ancient Ethiopian Arabia. Highly fragrant reddish-brown cocoa, the best Italian hazelnuts. The choice of ingredients is a cornerstone for making and ensuring the quality of our products! Over the years, the Torta Pistocchi have earned numerous international recognitions, including the famous International Chocolate Awards, the prestigious London International Competition Great Taste Awards and The WineHunter Awards in Merano.

The new flavour variations use extremely high-quality chocolates and seek out raw materials of equal standing. The Amarena Cherry Cake has earned numerous accolades and recognitions. It contains 30% whole candied amarena cherries. Created in autumn 2004, it's an explosion of freshness, a delicate balance between sweetness-bitterness-acidity, and it remains our favourite to this day. Born as a special edition, it is now in stable production and much loved by our special customers. I love pairing it with Banyuls, but feel free to experiment with other pairings...

Pistocchi cakes are handmade one by one and vacuum-packed to keep their flavour unchanged. To enjoy the cake, remove it from its mould by cutting along the edge of the tray and pulling it away while the cake is still nice and cold, dust it with a very thin veil of its cocoa and...resist! Give it time to soften at room temperature for at least twenty minutes (less in summer): you won't regret it!