TortaPistocchi® Peperoncino

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

TortaPistocchi® Peperoncino

Claudio and his sister Claudia, in their TortaPistocchiFirenze workshop, decided in 2003 to present their first version of the Cake at the EuroChocolate exhibition: it was a real success. For a long time the Torta Pistocchi was the only one, then curiosity and passion led to the birth of exceptional variants such as the Torta Pistocchi Peperoncino, made with high-quality Arabica coffee.

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

Products made only with: highly selected raw materials, from natural vanilla to dark chocolate. We do not use artificial flavourings, preservatives or vegetable fats other than cocoa butter. Candied citrus made with only fruit and sugar, an ancient Ethiopian Arabica, richly fragrant reddish-brown cocoa, the best Italian hazelnuts. The choice of ingredients is a cornerstone for the creation and quality of our products! Over the years the Torta Pistocchi cakes have received numerous international accolades, including the famous International Chocolate Awards, the prestigious London-based Great Taste Awards and the The WineHunter Awards in Merano.

The new flavour variants use top-quality chocolates, seeking out raw materials of equally high standard. The Chilli Cake has received numerous accolades among connoisseurs. It is developed from the first variant of the classic TortaPistocchi®, obtained by infusing chopped chilli pepper into the chocolate cream, then filtering it after a few hours.

The Torta Pistocchi cakes are prepared by hand, one at a time. Creamy with an unmistakable and full flavour, they are true taste experiences created by selecting the finest top-quality ingredients without the use of eggs, butter, flour or added sugar, no preservatives, no additives.

To enjoy the cake, remove it from its mould by cutting along the edge of the tray and pulling it off while the cake is still well chilled. Dust it with a very thin layer of its own cocoa andâ¦resist if you can! Let it sit at room temperature for about twenty minutes (less in summer): you won't regret it!