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INGREDIENTS

The Care in the Choice

The quality of the ingredients is essential to achieve excellence in the result

Every ingredient has been selected with the utmost care, choosing producers one by one and seeking only products of excellence for a truly unique taste experience. Care and intransigence are our guidelines. Through chocolate, we want to take a real journey through places and ancient knowledge because, as we know, what we eat is first and foremost the result of History, which has brought people together, which has imported food from one part of the world to another, turning what came from afar into tradition. In the products of the earth there is the history of humanity. Food is an opportunity to meet, it is the synthesis of what we have been, what we are waiting to build and what we will be through an exciting and continuous search, whose only limit is imagination.

  • ALBICOCCA VALLEGGIA. Sulla costa della Riviera di Ponente fra Loano e Varazze, si coltivano le albicocche Valleggia o valleggine. Di piccola dimensione, la loro buccia è sottile e picchettata e il loro sapore è intenso e inconfondibile.

    APRICOT FROM VALLEGGIA

  • Dopo alcuni decenni di abbandono, il FAI - Fondo Ambiente per l'Italia - ha recuperato l'antico agrumeto che sorge nella piccola valle della Kolymbethra, la piscina della potente città di Akràgas, adiacente alla Valle dei Templi di Agrigento e risalente al VI Sec. a.C. Impiantato nella prima metà del 700 utilizzando le varietà in uso in quel periodo, l’agrumeto produce una varietà di arance dette “ncannalatri”: ingannaladri. Infatti, il loro aspetto rustico caratterizzato da una forma irregolare, lascia credere di non essere degno di essere rubato.

    KOLYMBETHRA ORANGE

  • BERGAMOTTO DI CALABRIA. La famiglia Fortugno si occupa da 4 generazioni della coltivazione del frutto fresco di bergamotto, delizia per il palato e farmaco naturale.

    BERGAMOT FROM CALABRIA

  • La storia di Hacienda San Josè inizia negli anni '30 e affonda le sue radici nel desiderio di creare le migliori piantagioni di cacao del mondo. Il cioccolato è il vettore a cui affidiamo i sapori del Mediterraneo. È nei ripieni infatti che il racconto di Lavoratti 1938 trova la sua espressione. Per questo abbiamo scelto un cioccolato delicato ed equilibrato al fine di valorizzare gli ingredienti selezionati ed esaltarne il gusto.

    MONORIGINE DARK CHOCOLATE

  • Un latte 100% piemontese, lavorato a poche ore dalla mungitura e ottenuto da allevamenti certificati e sostenibili. Il nome deriva da “La Granda”, l’appellativo che definisce la provincia di Cuneo.

    LA GRANDA MILK

  • L’Azienda Agricola Currarino nasce come realtà familiare nel 1998 a Levanto, per poi espandersi verso Monterosso alla ricerca di terreni ideali per i suoi agrumi a regime biologico. Limoni che guardano il mare, baciati dal sole della Liguria.

    LEMON FROM CINQUE TERRE

  • MANDARINO TARDIVO DI CIACULLI. Nella Conca d’Oro, vicino a Palermo, nasce una varietà prestigiosa di mandarini: pochi semi, buccia fine ma soprattutto dolcissimi e succosi. È chiamato tardivo perché matura a marzo, da cui il nome marzeddu.

    LATE TANGERINE FROM CIACULLI

  • MANDORLA SICILIANA.

    SICILIAN ALMOND

  • La Nocciola vanta origini antichissime: sin dal medioevo se ne ha notizia. Il nome antico del nocciolo, avellano, deriva dalla città di Abella, oggi Avella, in provincia di Avellino. Di colore marrone con striature più scure, esprime note aromatiche uniche nel suo genere.

    PIEDMONT HAZELNUT

  • Piante di ulivo forti e robuste che sorgono sui terrazzamenti della cosiddetta Valle dell'Argentina, edificati dai Frati Benedettini tra la fine del VII e gli inizi dell'VIII secolo. La storia della famiglia Roi inizia nel 1900 a Badalucco, in provincia di Imperia e prosegue sino ad oggi. Paolo Roi e suo padre producono oli extravergine di altissima qualità: dei veri e propri cru, extravergini millesimati che producono un olio dolce e tenue. Un lavoro costante sommato a ingredienti selezionati e qualità certificata nella coltivazione degli uliveti con l’obiettivo di offrire prodotti di eccellenza.

    TAGGIASCA EXTRA VIRGIN OLIVE OIL

  • A Volpedo, in provincia di Alessandria, nasce una pesca colorata, particolarmente profumata e zuccherina. Questa varietà annuncia l’estate e conserva il sapore di “una volta”.

    VOLPEDO PEACH

  • Un viaggio unico lungo mille anni condotto con passione, dedizione e ingredienti selezionati danno vita a un formaggio inimitabile. Dal 1934, Il Consorzio del Parmigiano Reggiano porta avanti l’arte e la tradizione di un gioiello della gastronomia italiana. Il Parmigiano Reggiano è naturalmente privo di lattosio, con stagionature diverse che scorrono al ritmo delle stagioni e che regalano sensazioni aromatiche differenti.

    PARMIGIANO REGGIANO PDO

  • Tra le “sciare”, le stradine impervie e tortuose che si diramano alle pendici dell Etna, cresce, orgogliosa, una varietà di pistacchio unica al mondo. Unico per aspetto, profumo e sapore: raccolto a mano ad anni alterni, merita giustamente l’appellativo di “oro verde” con il quale è conosciuto.

    GREEN PISTACHIO OF BRONTE DOP

  • Sulla costa occidentale della Sicilia, precisamente a Trapani, si produce un sale eccellente, utilizzando tecniche e segreti tramandati da generazioni. Il Fior di Sale si contraddistingue per una composizione leggera che gli permette di galleggiare sulla superficie dell'acqua all'interno di grandi vasche salanti. Viene raccolto da esperti salinai nelle prime ore del mattino, per sfruttare l'assenza di vento ed evitare la precipitazione sul fondo della vasca. Dal colore bianco brillante, sinonimo di purezza e qualità, questa varietà di sale viene coltivata e raccolta senza interferire con l'ecosistema naturale.

    SALE MARINO DI TRAPANI PGI

  • SALVIA DEL PARCO DEL BEIGUA

    SAGE FROM THE BEIGUA PARK

  • DOTTATO FIG OF COSENZA

    DOTTATO FIG OF COSENZA

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APRICOT FROM VALLEGGIA

Valleggia apricots are grown along the coast of the Riviera di Ponente between Loano and Varazze. The Valleggia apricot is unmistakable: it can be recognized by its thin skin, a delicate orange color, speckled with brick-colored dots. It is small in size, but its aroma and flavor are much more intense than other varieties on the market. Its history dates back to the late 19th century, as Valleggia was already present on the Savona coast by the end of the 1800s.

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KOLYMBETHRA ORANGE

In the enchanting Valley of the Temples in Agrigento, the citrus grove of the Garden of Kolymbethra has been restored to its former glory thanks to the agronomic and landscape restoration carried out by the FAI - Fondo Ambiente per l'Italia. The Garden of Kolymbethra is a splendid and precious treasure trove of biodiversity that features various types of oranges called "ncannalatri" or "thief-deceivers." Their rustic appearance, characterized by an irregular shape, makes them seem unworthy of being stolen.

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BERGAMOT FROM CALABRIA

A fruit with a citrusy, bitter, and acidic flavor, a delight for the palate, with an unmistakable scent and natural medicinal properties. The origin of this miraculous fruit is mysterious. Some say it comes from China, others from Pergamon in ancient Greece. What is certain is that the most prized citrus fruit has found a home in the Reggio Calabria area and Locride, where 90% of the world's production is concentrated.

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MONORIGINE DARK CHOCOLATE

The story of Hacienda San José begins in the 1930s and is rooted in the desire to create the world's best cocoa plantations. The cacao produced, harvested, fermented, and dried through a unique process passed down over four generations. From the cocoa pods of Ecuador, grown in Los Rios, comes a chocolate that is intense, balanced, and refined in aroma, the perfect ingredient to envelop the fillings of Lavoratti 1938 products. It is in the fillings, in fact, that Lavoratti 1938’s story finds its expression. Chocolate is the vessel that carries the flavors of the Mediterranean.

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LA GRANDA MILK

A 100% Piedmont milk, processed just a few hours after milking and sourced from certified and sustainable farms. The name comes from "La Granda," the nickname that defines the province of Cuneo.

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LEMON FROM CINQUE TERRE

The lemon is one of the symbols of the Cinque Terre in Liguria. A crop present since the 17th century, it is characterized by its elongated shape and thick, highly fragrant and aromatic peel. The Currarino farm was established in 1998 in Levanto and later expanded towards Monterosso in search of ideal land for its organic citrus fruits. These lemons, also known as the "Gold of the Cinque Terre," look out over the sea, kissed by the Ligurian sun.

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LATE TANGERINE FROM CIACULLI

A prestigious variety of mandarin grows in the Conca d’Oro near Palermo, called "late" because it ripens in March, hence the name "marzeddu." The Ciaculli Late Mandarin is medium-large in size with a slightly flattened round shape. The aroma of this Sicilian mandarin is bold, a citrus fruit with a high sugar content, thin skin, and plenty of juice.

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SICILIAN ALMOND

An authentic gem of the Mediterranean; Sicily is the region in Italy that benefits most from almond biodiversity, and Sicilian almonds are a true delicacy. They are characterized by unique organoleptic properties that distinguish them in terms of taste and texture. With a crunchy pulp and a rich, intense flavor, they offer a truly satisfying sensory experience, while the presence of essential oils gives them a distinctive aromatic profile.

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PIEDMONT HAZELNUT

The Piedmont IGP hazelnut, with its spherical shape and numerous streaks, has a compact and crunchy texture with a fine, persistent flavor. It finds its best pairing with chocolate. The most prized variety refers to shelled, unshelled, and semi-processed fruits obtained from the Tonda Gentile Trilobata hazelnut cultivar, whose production takes place in Piedmont, primarily in the area between the hills of Langhe, Roero, and Monferrato.

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TAGGIASCA EXTRA VIRGIN OLIVE OIL

Strong and sturdy olive trees grow on the terraces of the so-called Argentina Valley, built by Benedictine monks between the late 7th and early 8th centuries. The history of the Roi family began in 1900 in Badalucco, in the province of Imperia, and continues to this day. Paolo Roi and his father produce high-quality extra virgin olive oils: true cru, millésime extra virgin oils that produce a sweet and mild oil. Consistent work combined with carefully selected ingredients and certified quality in the cultivation of olive groves aims to offer products of excellence.

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VOLPEDO PEACH

The peaches of Volpedo, in the province of Alessandria, are part of the traditional food products of Piedmont and represent a gastronomic excellence of the region. Delicious peaches, mostly with yellow flesh, have an intense and delicate fragrance, with tasty and sweet flesh.

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PARMIGIANO REGGIANO PDO

A unique thousand-year journey carried out with passion, dedication, and selected ingredients gives birth to an unparalleled cheese. Since 1934, the Parmigiano Reggiano Consortium has continued the art and tradition of a jewel of Italian gastronomy. Parmigiano Reggiano is naturally lactose-free, with different aging stages that progress with the seasons, offering varying aromatic sensations. We choose Parmigiano from the Gennari Dairy because it is a family story of passion and tradition since 1953, ensuring quality and flavor.

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GREEN PISTACHIO OF BRONTE DOP

Also known as "green gold" for its precious characteristics, this variety of pistachio is unique in the world, cultivated in the "sciare," the rugged, winding paths at the foot of Mount Etna. Unique in appearance, with a strong and distinct flavor thanks to the characteristics of the soil in which it grows. Inside the shell is the emerald green seed, covered by a ruby-red skin, with pronounced aromatic properties and numerous nutritional benefits.

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SALE MARINO DI TRAPANI PGI

On the western coast of Sicily, specifically in Trapani, this excellent salt is produced using techniques and secrets passed down through generations. It is distinguished by a light composition that allows it to float on the surface of the water in large salting basins. It is harvested by expert salt workers in the early morning hours to take advantage of the absence of wind and prevent it from settling on the bottom of the basin. Its brilliant white color is a synonym of purity and quality, and this variety of salt is grown and harvested without interfering with the natural ecosystem.

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SAGE FROM THE BEIGUA PARK

Sage is characterized by a strongly aromatic flavor and a pleasantly bitter note. This variety is cultivated in the Beigua Natural Park, located between Genoa and Varazze, which has been a UNESCO site since 2015. The park is one of the richest areas of biodiversity and geodiversity in our country and constitutes the largest protected natural area in Liguria.

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DOTTATO FIG OF COSENZA

A fig with hearty, aromatic flesh and an almost honeyed taste. A white-skinned variety, a fruit native to Calabria, with a PDO quality mark, a variety of figs that stands out for its sweetness and juiciness. Fundamental characteristics to achieve an interesting contrast with the intense, dark taste that characterizes our chocolate.