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Feb 16 - Feb 23,2003 |
Ambrosia for Valentine
Chocolate remains the food of choice for all lovers
By Lynn Luciani
Originally Published: 2003-02-09
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Chocolate in any form for Valentine lovers
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Walking along the Italian Rivera, a young gentleman found a bottle floating in the ocean. He picked it up, opened it and out popped a genie that immediately offered him three wishes. He first wished for a million dollars, and presto! There was a million dollars. Then he wished for a Ferrari, and presto! There was a Ferrari. Last, he wished he could be irresistible to all women and presto! He turned into a box of chocolates!
Ah, yes, the ultimate food of love and passion filled with romantic surprises and decadent desserts, the celebration of St. Valentine's is chocolate's busiest time of the year.
In Italy, chocolate was once reserved for the wealthy and noble and is now a delicacy that everyone can enjoy. The Italian tradition in chocolate making dates back to the late 18th century when cocoa had become so widespread that hot chocolate was obtainable in any inn in Venice or Florence.
Later on Piedmont and in particular its capital of Turin, was developing into an important centre for chocolate. The best known Italian confectioners of the time invented the famous dark chocolate and hazelnut praline called gianduiotto, in honour of the traditional theatrical mask Gianduja, a symbol of the city.
Gianduiotto is a special mixture of chocolate and the delicious hazelnuts of the Cuneo Langhe region - the best hazelnuts in the world. Gianduiotto chocolate is made into many forms and shapes. Originally the chocolates were hand-made using an icing bag and a blade to cut them into small tubes, easy enough to pop into your mouth. Gianduia is a spread of chocolate and hazelnut paste, an Italian specialty that is unbelievably good. Nutella is the original and still today a very popular brand.
Old chocolate traditions are still strong in Turin today where you can find a cup of Bicerin, a 19th century chocolate and coffee drink in a trendy coffeehouse. Bicerin comes in three thick layers with the bottom being espresso, then a layer of warm fresh cream and the top layer is of bitter chocolate that has simmered for at least four hours for a thick reduction and concentration of incredible chocolaty flavours. Bicerin can be stirred or not, some add sugar, others do not and it is available cold or hot. One thing is for sure, though, you need a spoon to help you drink this rich Piedmont specialty.
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