Gianduiotti and dragée. Fine chocolates and exquisite spreadable creams. The journey of the unique Marchesi 1824 chocolate starts from afar in search of the best ingredients. For its Gianduiotti, Pasticceria Marchesi uses only I.G.P Piedmont hazelnuts of the Tonda Gentile Trilobata variety, grown in the Piedmontese Alta Langa. While for the Grand Crus Marchesi 1824 selects the finest cocoa varieties from South America. A careful and meticulous work carried out by the Pastry Chefs to create exquisite delicacies to be enjoyed slowly.
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