TortaPistocchi® Sicilian Citrus Fruits

In the Pistocchi workshop, extraordinary artisan creations have been made for over 30 years: this is how the TortaPistocchi® Agrumi di Sicilia came to be

TortaPistocchi® Agrumi di Sicilia

Claudio and his sister Claudia from 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 remained a single product, then curiosity and passion gave rise to excellent variants such as the Torta Pistocchi Agrumi di Sicilia, made with top-quality artisan candied fruit from Noto.

From that first show, the adventure continued with prestigious events such as the Salone del Gusto in Turin, and countless international awards and recognitions have been achieved along the way, 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 do not use artificial flavourings, preservatives or vegetable fats other than cocoa butter. The candied citrus fruits are made with only fruit and sugar, an age-old Ethiopian Arabia. Highly fragrant reddish-brown cocoa, the best Italian hazelnuts. The choice of raw materials is a cornerstone for the making and quality of our products! Over the years, the Torta Pistocchi has received many international awards, including the famous International Chocolate Awards, the prestigious London-based Great Taste Awards and The WineHunter Awards in Merano.

The new flavour variants use top-quality chocolate and equally high-level raw materials. The Torta Agrumi di Sicilia has won numerous awards and recognitions. It was born from the collaboration between Pistocchi and the skilled hands of Corrado Assenza, who at the Caffè Sicilia workshop in Noto prepares the finest candied fruit on the entire peninsula. The oranges and lemons are hand-picked only when perfectly ripe. Corrado uses only fruit and sugar, nothing else (aside from all the love for his work... if that seems like little...). And with these two (three) simple ingredients, he gifts us all the scents of his splendid land. Pistocchi chocolate pairs perfectly with the small pieces of peel, absorbing their aromas and wrapping them in a voluptuous and delicious embrace.

Pistocchi cakes are handmade one by one and, to keep their flavour unaltered, are vacuum-packed. To enjoy the cake, remove it from its mould by cutting 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!