In the laboratory Pistocchi si realizzano da oltre 30 anni, straordinarie creazioni artigianali ecco come nasce la TortaPistocchi® Raisins and Rhum
TortaPistocchi® Raisins and Rhum
Claudio and his sister Claudia from the laboratory Pistocchi they decided in 2003 to present their first version of the Pie at the event Euro Chocolate: 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 cake with raisins and rum made with Martinique rum of fine quality.
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.
Prodotti realizzati solo con: materie prime selezionatissime, dalla vaniglia naturale al cioccolato fondente.
Non usiamo aromi naturali, conservanti o grassi vegetali diversi dal burro di cacao. Gli agrumi canditi con sola frutta e zucchero, un’antichissima Arabia Etiope, profumatissimo cacao rosso bruno, le migliori nocciole nazionali. La scelta delle materie è un punto cardine per la realizzazione e la qualità dei nostri prodotti!
Negli anni le Pistocchi cake hanno ottenuto molti riconoscimenti a livello internazionale, tra i quali i famosi International Chocolate Awards, il prestigioso Concorso Internazionale londinese 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 Raisins and Rum cake has received numerous awards and recognitions, presented as a special edition release in winter 2015, has been a success beyond all expectations and has remained in production, earning a Mediterranean Silver at the International Chocolate Awards 2016. Raisins left to macerate in rum agricolo per oltre due settimane. Viene incastonata poi nella suadente chocolate mix della Torta classica. Un risultato che ammalia e seduce. Dalle decise note alcoliche di un grande rhum alla consistenza setosa dell’uva.
International Chocolate Awards – Silver Medal 2016
To taste the cake, remove it from its mold, carving the edge of the tray and tearing it when the cake is still very cold, sprinkle it with a very thin veil of its cocoa and taste it cold to better savor the alcoholic notes of Martinique rum.
