TortaPistocchi® Raisin and Rum

In the Pistocchi workshop, extraordinary artisan creations have been made for over 30 years, and this is how the TortaPistocchi® Uvetta e Rhum came to life

TortaPistocchi® Uvetta e Rhum

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 the only one, then curiosity and passion gave rise to excellent variations such as the Torta Pistocchi Uvetta e Rum made with fine quality Martinique Rhum.

From the first show, the adventure continued with prestigious events such as the Salone del Gusto in Turin, and there have been countless international awards and recognitions received, and the story continuesâ¦..always with the same determination, passion and daily 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 fruits made with only fruit and sugar, a very ancient Ethiopian Arabia, highly fragrant reddish-brown cocoa, the best domestic hazelnuts. The choice of raw materials is a key point for the creation 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 International Competition Great Taste Awards and The WineHunter Awards in Merano.

The new flavour variations use top-quality chocolates and raw materials of equal standard. The Torta Uvetta e Rum has received numerous awards and recognitions; launched as a special edition in winter 2015, it achieved success beyond all expectations and remained in production, earning a Mediterranean Silver at the International Chocolate Awards 2016. Raisins left to macerate in agricultural rhum for over two weeks. They are then set into the enticing blend of chocolates of the classic Cake. A result that enchants and seduces. From the bold alcoholic notes of a great rhum to the silky texture of the grapes.

International Chocolate Awards - Silver Medal 2016 To taste the cake, remove it from its mould, cutting along the edge of the tray and tearing it away while the cake is still well chilled, dust it with a very thin veil of its cocoa and enjoy it cold to best savour the alcoholic notes of the Martinique Rhum.