In 1502 the Indians of the island of Guanaja offered Christopher Columbus a fruit that they called the ‘Food of the Gods’.
Years later, the Spanish nobles discovered the pleasures of hot chocolate, and through neighboring France this delicacy came to Piedmont thanks to Duke Emanuele Filiberto of Savoy. The region of Savoy became the first Italian center for production and consumption of cocoa, and the first beginnings of refinement in this area found enthusiastic and skilled craftsmen.
In Cuneo another valuable product is the protagonist: the round hazelnut ‘Gentile Trilobata’, a PGI (Protected Geographical Indication) recognized as the best in the world.
The province of Cuneo, in addition to being the zone which produces the most chocolate in Italy, is also one in which the most chocolate is traditionally consumed. The artisans have always devoted time, experience and meticulous care to the search for high-quality raw materials, as well as to the production and presentation of their products. The mission of this important area of Italian chocolate production, whose Giandujotto and Spreadable Gianduja are the flagships, is the commercial development of two fundamental products: cocoa and the hazelnut, in all their forms. Over time a few craftsmen have made themselves masters of a body of knowledge: to history and its marriages with chocolate they add other experiences, from selection of pure chocolates to from the original sources in the plantations.
From these come from elegant bars, pralines and combinations with other products of the artisan’s territories such as raspberries, apricots, chestnuts and many others. One of the traditional combinations typical of production in Cuneo is with wines, spirits, but also with rum, used as filling for chocolates: those known as ‘Cuneesi Rum’ are the best examples.