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Fabio Fazio launches Parmigiano Reggiano pralines. Lavoratti 1938 is already at work

To barely eight days after its debut, the Chocolate Lavoratti 1938 presents the new pralines made in collaboration with Consortium for the Protection of Parmigiano Reggiano. The romantic idea of ​​Fabio Fazio, one of the partners of the gourmet productive reality of Varazze, in the province of Savona, allowed the Ligurian brand to be reborn. We would have expected everything, except a series of chocolates filled with Parmigiano Reggiano, a brand known throughout the world and symbol of Made in Italy. The presentation of the new range, which aims to accompany aperitifs and pre-desserts, took place at Terra Madre – Salone del Gusto from Torino.

A journey focused on quality and sustainability

“An idea that was born a short time ago – confides Fabio Fazio – I first called Fabrice Raimondi (responsible for external relations of the Consortium for the protection of Parmigiano Reggiano, editor’s note) then Massimo Bottura who directed me to Corrado Assenza. His contribution has allowed us to shed light on the way forward that relies on quality and sustainability”. The Lavoratti 1938 chocolate factory, in crisis because of the Covid, now has a bright future ahead of it, thanks to new partners and young pastry chef Marco Ferrari.

The good life

An important collaboration with Parmigiano Reggiano

The main ingredient is naturally single-origin Ecuadorian cocoa with over 95% quality beans. “For us, chocolate is an editorial project where the tablets are like books divided into chapters to tell a story – added Fabio Fazio – The objective consists of new products and editorial series with bookmarks that we insert in the ‘packaging. We only use fresh fruit, without additives and the packaging is fully recyclable. We are very happy to have established this important collaboration with Parmigiano Reggiano, a brand of excellence in the world for gastronomy.“. The pralines studied with Parmigiano Reggiano are covered with both white chocolate (filled with Parmigiano Reggiano 13 and 18 months) and dark chocolate 60% San José mono origin with Parmigiano Reggiano 24 and 36 months. The new creations have been associated to the wines ofagency Winery Cocchi di Cocconatoin the province of Asti.

Biodiversity and variety of combinations

The Lavoratti 1938 chocolate factory continues its revival after being recently acquired and relaunched by the company Sweetness of the Riviera, whose board of directors also sits Fabio Fazio, the popular face of television, today present in the magazine in the unique role of a chocolate producer. The presentation event of Parmigiano Reggiano pralines is confirmed in accordance with the initiatives of the Consortium, focusing on the themes of biodiversity (with appointments on Mountain Parmigiano Reggiano, White Modenese and Red Reggiane cows) and the variety of possible combinations with the unique and decisive taste of the most popular Dop (protected designation of origin): in fact, they range from vermouth to craft beers, from gin to Japanese sake, from Piedmontese Fassona to artisan chocolate.

A Parmigiano Reggiano for all tastes

“It is now obvious to everyone – he confirmed Nicolas Bertinelli, President of the Consortium – that Parmigiano Reggiano is an extremely versatile product, capable not only of giving character to large dishes, but also of combining easily with wines, spirits, fish products and, as you soon discover quality chocolate. In fact, there is a Parmigiano Reggiano for all tastes: and we are not just talking about seasoning and breeds, but also about “certified” products that meet the most diverse needs, such as mountain products, kosher, halal and organic. What struck us during the relaunch of Lavoratti 1938 was not only the passion and commitment invested in saving the company, but also the decision not to use dyes in the treatment: a choice that finds a consonance with the tradition of naturalness and respect for the ingredients of the materials. of Parmigiano-Reggiano”.

We saved a piece of our childhood

The entrepreneur and restaurateur also sits on the board of directors of Cioccolateria Lavoratti 1938, together with Fabio Fazio Davide Petrini. “We saved a piece of our childhood” – Fazio said at the September 15 press conference in Portofino in Carlo Cracco’s restaurant. The objective is to produce a signature chocolate made with the recipes of master pastry chef Corrado Assenza del Sicilian coffee from Noto, internationally renowned artisan of taste, meticulous selector of ingredients and champion of absolute quality. The head of research and development is Professor Ernesto Carrega, lecturer at the Catholic University of the Sacred Heart of Plaisance and Cremona, specializing in technologies for processing confectionery products; he is the architect of the arduous task of realizing the company’s dreams. A whole team has worked with care and dedication on every aspect of the supply chain: from factory renewal to the choice and traceability of raw materials, from attention to the environment to a growth model based on sustainability and social responsibility. “We have dared to combine the sweetness and balance of our chocolate with the ingredient that best represents Italy in the world: Parmigiano Reggiano, an absolute guarantee of unparalleled excellence – concluded Fazio – The result is a surprising praline in which the chocolate perfectly preserves the different seasonings of the Parmesan cheese. We have no doubt about it: it was undoubtedly the best way to inaugurate our little passionate journey”.

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