Piedmont’s history with chocolate is one of generations of master chocolatiers, irresistible delicacies, and the splendid pastry shops and cafes for which Turin is famous.
Cocoa was introduced to Piedmont in the 16th century
Quality raw materials and great inventiveness have made Turin the European capital of chocolate making since the 16th century, when cocoa arrived in Piedmont with Duke Emanuele Filiberto of Savoy. It is said that the duke symbolically served a steaming cup of chocolate to the city to celebrate the transfer of the capital from Chambery to Turin. 
Hazelnuts and chocolate for a marriage made in heaven
In 1678 the drink went on sale to the public and the art of chocolate making conquered hearts and palates in solid and liquid form: from bars sold by the cut to specialties and drinking chocolate. Delicacies such as the Cremino, the Torinese with its three layers of chocolate, one of hazelnut chocolate paste and two of gianduja cream, and the Alpino, as well as the famous pralines and truffles. The marriage of cocoa and the Langhe hazelnut created the Gianduiotto, the famous upside-down boat-shaped delight made from gianduja paste. It was the first chocolate to be sold wrapped in gold or silver paper, and the first made during the 1865 Carnival period.
Endless variations with meringue, rum and amaretti
During the festive season Bonet can be enjoyed throughout Piedmont. This rich soft pudding is made with cocoa, amaretti and rum. And if you are in Cune stock up on the excellent Cuneesi al Rum, chocolates with two meringue wafers and a centre of dark chocolate and rum custard, coated with a layer of dark chocolate.
