In the laboratory Pistocchi they have been made for over 30 years, extraordinary artisan creations, this is how the TortaPistocchi® Peperoncino
TortaPistocchi® Peperoncino
Claudio and his sister Claudia in their laboratory PiePistocchiFlorence they decided in 2003 to present their first version of the Pie at the event EuroChocolate: it was a real success, for a long time there Pistocchi cake it was then curiosity and passion that gave birth to variants of excellence such as Pistocchi Chili Pepper Cake made with high quality Arabica coffee.
From the first salon the adventure continued with prestigious events such as the Salone del Gusto of Turin and many international awards and recognitions have been achieved and the story continues… ..always with the same determination and passion and commitment every day.
Products made only with: carefully selected raw materials, from natural vanilla to dark chocolate.
We do not use natural flavors, preservatives or vegetable fats other than cocoa butter. Candied citrus fruits with only fruit and sugar, an ancient Ethiopian Arabia, very fragrant red-brown cocoa, the best national hazelnuts. The choice of raw materials is a key point for the creation and quality of our products!
Over the years the Pistocchi cake they have obtained many international awards, including the famous ones International Chocolate Awards, the prestigious London International Competition Great Taste Awards and the The WineHunter Awards of Merano.
The new taste variants use chocolates of the highest quality and looking for raw materials of the same level. There Chilli pepper cake has received numerous awards from enthusiasts. It is developed from the first variant of the classic TortaPistocchi®, obtained by putting the crushed chilli to infuse in the chocolate cream, then filtering it after a few hours.
The Pistocchi cakes they are prepared by hand one by one. Creamy and with an unmistakable taste and full are real taste experiences are made choosing the best ingredients of the highest quality without the use of eggs, butter, flour and added sugar, no preservatives, no additives.
To taste the cake, remove it from its mold, cutting the edge of the pan and tearing it off when the cake is still very 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 if it’s summer): you won’t regret it!
