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Eataly chose the best brands Italy has to offer for its selection of sweets and chocolates. Historic chocolate makers like Venchi and Baratti & Milano are rich in history and only use Hazelnuts Le Langhe IGP from Piedmont. Our Pastry Chef, Luca Montersino, created a line of cookies and spreads that use alternative ingredients to produce pastries that not only taste better, but are better for you. Treat yourself to Eataly sweets online today!
Hailing from Monticello d’Alba, Piemonte, Chef Luca Montersino created “Golosi di Salute” (literally translating to “gluttons for health”), as a way to offer healthier pastry and confection experiences to consumers. While his passion for the selection of such alternative ingredients as olive oil, and cold-pressed sunflower oil in lieu of butter, agave, honey and brown sugar, instead of refined white sugar, results in “healthier” sweets, flavor is never compromised when creating these delectable treats. Shop Golosi di Salute products online here!
Founded by artisan chocolatier Silvano Venchi in early 1878 in Torino, Venchi continues to follow centuries-old traditions to create their high quality products, earning their production facility the rare distinction of “atelier of confectionery art.” Venchi uses only the finest selection of natural ingredients: criollo cocoa (the rarest and most expensive cocoa, representing only 5% of all cocoa grown worldwide), natural vanilla and the famous Piemontese hazelnuts (a Protected Geographical Indication ingredient). Shop Venchi products online here!
Founded in 1858 by Ferdinando & Eduardo Baratti, and the official confectioners of the Royal House of Savoy, this renowned sweets company continues to operate in Torino, Italy today. Using the best cacao from the Americas and Africa, you’ll taste the world in every one of Baratti’s products. Their famous gianduja spread is made by finely grinding the Tonda Gentile delle Langhe IGP hazelnuts and mixing them into a smooth chocolate cream. Shop Baratti products online here!
Since 1903, Novi has been producing choice chocolate in the northwestern region of Piemonte. Their popular ad campaign of the 1980s, “‘Svizzero? No, Novi!,’” put Italian chocolate on the map as and equal to the quality chocolates of Switzerland.
The Mulino Bianco Brand is based on a history that has become a lasting reality. It is a voice of the Italian tradition and its sweet products are everyday icons that are imitated by everybody. As times change, the stories we repeat are the ones that have real roots. Mulino Bianco recipes honor the past in the present. Embark on a journey through Italian history with every product they bake.
Bistefani is a classic Italian brand synonymous with quality. Their classic Krumiri cookies originated in Alessandria, Piemonte and today Bistefani preserves their authenticity. Made with simple ingredients like butter, eggs and vanilla they are perfect for breakfast dunked in coffee or tea.
Caffarel has been making chocolate since 1826 in a small town in the foothills of Torino called Luserna San Giovanni, also the birthplace of Pier Paul Caffarel founder of this acclaimed confectionery and the first person to prepare gianduja. The origins of Gianduja (pronounced jan-DOO-yah) go back to 1861 when after rationing of Cocoa during the turbulent years following the Napoleonic wars, a cash-strapped Italian government increased import taxes on certain goods including cocoa beans, threatening the livelihoods of many Italian chocolatiers. Ever resourceful, artisans from the Piemonte region, led by Pier Paul, began to try recipes with a higher proportion of local ingredients, including the famous Piemontese hazelnuts IGP. Shop Caffarel products online today!
Strega, "witch in Italian," has been crafting artisanal liqueur in Benevento, Campania for 150 years. This family-run company also has a passion for chocolate and their confections filled with Strega liqueur are a special treat.
In 1922, Luisa Spagnoli invented the perfect little chocolate with a message of love hidden inside for her secret lover, Giovanni Buitoni. The little chocolate was fittingly named Baci, Italian for "kisses." The Bacio Perugina is still considered the praline of lovers, made with dark chocolate, gianduja or chocolate hazelnut cream, and hazelnuts. Today, like long ago, each loving phrase is different like the shape of each Bacio.
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