The modern story of chocolate begins from mysterious berries that came from afar, welcomed by European pastry chefs.
Bardi is a synonym for top-notch confectionery, just like short panettone, in a new version, with chocolate.
From the heart of Asti hills, in Piedmont, comes Moscato d'Asti: a true harmony of floral aromas and scents for a perfect toast at the end of a meal.
Muscovado Sugar and Single Origin Cocoa from Venezuela: this combination exalts the aromatic characteristics of one of the best cocoas in the world. Luchino continues in Modica (Sicily) the regional tradition of high quality chocolate.
A super cream by Babbi. Sinking the spoon in the jar and finding what you need to spread on bread is the gesture of authentic and expert gluttons.
A land rich in many fruits, Romagna suggests interesting pairings to the curious confectioner. This is how the cremini with black cherries are born, which combine the double taste of chocolate, milk and dark.
T'a Milano hides a famous surname of Lombard pastry: Alemagna. But it's not panettone, it's dark chocolate. Cocoa is the passion of the grandchildren, the fourth generation of the family
The Ecuadorian chocolate beans, aged in the high mountains, keep their original organoleptic qualities intact. Toasted then covered in dark chocolate: to nibble on or in yoghurt.
Truffles are so important in the Langhe region (Piedmont) that they are also proposed in their chocolate version. These sweet variations satisfy the gluttons taste.
A special 10% discount, to be used on the Enoteca Longo website: a wide selection of national and international wines and quality food products.
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