The Bite Magazine - Spring/Summer 2022 - Issue 31

bitechocolate gianduja with salted hazelnuts, pistachios and almonds, and Capriccio Pistachio is alternated layers of pistachio, gianduja and white chocolate with slightly salted pistachio grains. Capriccio Arlecchino, a white gianduja bar with hazel- nut paste, raspberry grains, toffee and cocoa nibs from Venezuela, is an Italian delight. For dark chocolate fans, DiDama, a layer of gianduja and special hazelnut biscuit is decorated with ultra-fine white chocolate strokes. In contrast, Brutto Buono Milk or Dark Chocolate with Ha- zelnuts contains traditional milk or dark chocolate slabs and whole Piedmont hazelnuts, while Brutto Buono White Chocolate with Salted Nuts contains hazelnuts, pistachios and almonds. In addition to chocolate, Venchi gelato evokes and cele- brates the genuine and convivial nature of one of the quin- tessential Italian products. Using the same ingredients as in their chocolates, the gelato’s authentic flavour and colour reflect its natural form. An example is the pale green colour of the pistachio, which is precisely the same as the Green Pistachio from Bronte used to make it, containing no arti- ficial colourants, flavours, thickeners or palm oil. Venchi gelato has more than 90 flavours with renowned Italian traditional and classic flavours such as Nougatine, Cremino and Cuor di Cacao dark chocolate, Giandujotto, Green Pistachio and milk chocolate Nocciolato. Venchi thrives on providing people with moments of happiness by enriching their gelato cones and tubs with a creamy base of Suprema chocolate spread and intensifying the taste of the gelato with seasonal sprinkles of Piedmont Hazelnuts, Nougatine, Chocaviar, Raspberry and Cocco Rape. With over 140 years of history and over 150 shops world- wide, Venchi can be found in more than 70 countries in key cities like London, Hong Kong, Dubai, New York, and recently in Taiwan, Jakarta, Shanghai, and Tokyo. https://uk.venchi.com Images courtesy of Barabino & Partners