TortaPistocchi® with Pears

In the Pistocchi workshop, extraordinary artisanal creations have been made for over 30 years, and this is how the TortaPistocchi® with Pears came to be

TortaPistocchi® with Pears

Claudio and his sister Claudia of 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 the only one, then curiosity and passion gave rise to excellent variants such as the Torta Pistocchi Pere, the result of two years of preparation.

From the first exhibition, the adventure continued with prestigious events such as the Salone del Gusto di Torino and there are countless international awards and recognitions achieved, and the story continues⦠always with the same determination, passion and daily commitment. The Cakes are all handmade one by one, a soft and creamy chocolate, with no added sugar and without using eggs, butter, or flour⦠only extra dark chocolate, bitter cocoa powder and a little milk cream, no preservatives, no additivesâ¦

To make the TortaPistocchi with pears, it wasn't easy to find a pear that would keep its scents and aromas once in the chocolate, but Michele Mezzasoma from the Bonci team, another historic patisserie of the Valdarno, prepared a semi-candied Italian pear that will have you licking your lips. A collaboration with the flavour of nostalgia, since Mario himself took part in creating the original recipe for the TortaPistocchi®. Each cake is vacuum-packed to preserve all its characteristics and taste; to enjoy the cake, remove it from its mould by cutting the edge of the tray and pulling it off 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!