The long love story between Turin and chocolate began in 1560 when, to celebrate transfer of his capital from Chambéry, Emanuele Filiberto of Savoy symbolically served a steaming cup of hot chocolate to the city. Turin is still synonymous with chocolate even today. An authentic passion that has stimulated the creativity of the master chocolatiers of the city over the centuries, to the extent that they have been able to create specialities appreciated all over the world, and Turin-born Carlo Rotta wishes to contribute to their promotion. Carlo began with one of the most typical products of Piedmont: gianduiotto chocolates.
Carlo Rotta's exclusive creations are made using only wholesome raw materials of the highest quality. All the basic ingredients, such as hazelnuts from the Langhe area, are typical products of the Piedmont region and are traceable (indeed it is possible to trace the exact plot of land where the hazelnuts have been grown and harvested).
Other ingredients, like pistachios from Bronte and almonds from Noto come from other Italian regions and are Slow Food “presidia” (Slow Food is a movement which began in Bra in the province of Turin with the aim of promoting, protecting and safeguarding Italian farming and food and wine traditions, a movement which has now expanded its activities to every part of the world).
Carlo Rotta’s specialities are created with the intent to fulfil the chocolate desire of the most passionate and sophisticated gourmands and make the world appreciate the best chocolate from Piedmont.
Invented in Turin in 1852, the Gianduiotto is the king of the gianduia-based chocolates. Carlo Rotta offers a
version with 30,5% of Piedmont hazelnut and, according to the best tradition, without milk. The cocoa from
Ghana, slightly acidic, is combined with cocoa from Ecuador, more delicate and aromatic, to create a
Carlo Rotta’s creativity goes beyond the tradition by enriching the offer with two new versions: Coffee Gianduiotto, made with 10% of Arabica coffee, and Pistachio Gianduiotto, made with Sicilian pistachio.
A real journey of pleasure for sophisticated palates.
The best quality of cocoa, embellished with PGI Piedmont hazelnuts , round one of the classics of Italian chocolate.
With Cremino Classico, Carlo Rotta makes us live an experience in taste. In the mouth are released sweet and delicate notes typical of gianduia chocolate, enhanced by an inner layer of sophisticated white cream made of hazelnuts.
For lovers of dark chocolate, Carlo Rotta has created a range of five Extra-Bitter bars, all with an unusual and innovative taste.
A true pleasure for the palate. The best whole PGI hazelnuts from Piedmont enrich the chocolate made from a careful blend of cocoa (from Ghana, slightly acid and from Ecuador, delicately aromatic).
Creamy and flavoursome, Carlo Rotta Spreads are perfect when spreaded on freshly baked bread but are also great by the spoonful. With no added fats, they are all gluten free.
Nuggets of milk chocolate and dark chocolate enriched with delicious whole IGP Piedmont hazelnuts.
His constant quest for quality has caused Carlo Rotta to focus on the quality and appeal of the packaging of his products too. In particular, the boxes and packages used are never left to chance, but on the contrary are the result of careful design studies by the very best Italian craftsmen in the field. The materials too, first and foremost cardboard, are the best the market has to offer.
These characteristics ensure that Carlo Rotta's packagings are absolutely unique and that the boxes used become authentic design objects and, as such, collectables to be kept over time.
MONACO - MONTECARLO