Piemonte is a real treasure chest for food-lovers, and thinking of Barolo, tartufi bianchi and delicious cheeses such as Testun, Bra and Castelmagno certainly makes my mouth water. Apart from these ‘superstars’ there is quite a big number of hidden culinary gems that one might not automatically associate with this region, especially when they don’t match with red wine. Think of sweet products as savoiardi - better known as ladyfingers – or chocolate. The combination between the latter and the IGP protected Tonda Gentile Trilobata, a hazelnut grown in the rolling hills of the Langhe, Roero and Monferrato, is widely known. This nut has been embraced by the chocolate-industry due to its intense aroma and taste after the roasting process and is therefore regarded as the best hazelnut in the world!

Chocolate was introduced to Piemonte when the House of Savoy moved residence from Chambery in France to Torino: with the marriage of Carlo Emanuele and Chaterina Micaela of Spain hot chocolate from the colonies came to the court, and as its drinking gradually became part of popular culture, Torino and chocolate became inextricably linked with each other. The real chocolate-hausse took place in the 18nd century when patissiers from all over the world came to Torino to learn to make this delicacy. In 1865 Pier Paul Caffarel created a chocolate from cacao, sugar and hazelnuts that was handed out to the spectators of Turin carnaval, Gianduia. Ever since this creation is known as Gianduiotto, nowadays still made by producers such as Caffarel and Guido Gobino. Soft, creamy and elegant…the ultimate treat of a marriage in heaven!