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Producing chocolate has assumed a cultural value. The Italian school exists and consists of creativity allied to the acquisition of the entire supply chain, for quality control

A verse by Guido Gozzano (born in Piedmont, by the way, the Region where Turin stands, as the world’s capital of chocolate) gives a better illustration than any socio-anthropological study of the true Italian approach to the art of making sweets with cocoa: oh, beautiful untouched mouths of young ladies, to kiss you in the flavour of cream and chocolate? It is an approach that is cultured yet greedy, sensual and lyrical. The craftsman’s skill may have become an industry, but it remains loyal to its code: produce chocolate to create joy. So the evolution has been, on one hand to experiment with new flavours, new methods of preparation and new forms, while, on the other hand, controlling the supply chain to ensure maximum quality. Many Italian producers, including small businesses operating in the highest quality specializations, have gone back along the cocoa road and made agreements with the growers or, in many cases, bought the plantations. An Italian style of chocolate is acknowledged in the world and in Italy there are three “schools” of chocolate-making, identifiable with Piedmont, Central Italy (particularly Tuscany) and Sicily, where by the way, chocolate is produced by a very special method. These three disciplines today provide the inspiration for any producer who has managed to offer the world a reissue of the sweet new style: poetry reproduced in chocolates.