There aren’t many chocolatiers who oversee the whole processing cycle from the selection of the beans through to the production of chocolate bars, gianduiotti and much more besides. At his workshop in the Borgo Vittoria neighbourhood, Davide Appendino is one of them. From here, the building developed in 1949 to house the old Dell’Agnese cake shop, products end up on display on the shelves of the boutique in downtown Via Cavour. Appendino’s pièce de resistance is his gran cru mono-origin gianduiotti (made with cacao from Cuba, Ecuador, Madagascar and other producer countries), which accompany the classic, plain and white chocolate, pistachio-flavoured and sugar-free versions. Other popular items are the cremini (mini chocolate sandwiches) and pralines, especially the plain chocolate, chili, candied orange, milk chocolate and salted ones, and gianduia chocolate with amaretti, pistachios and milk. The production range is constantly evolving and novelties appear with every season. The latest include chocolate-coated rubatà breadsticks, developed in collaboration with Feyles breadstick bakeryin Santena, in the province of Turin.
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