{"id":188236,"date":"2017-03-28T04:22:45","date_gmt":"2017-03-28T04:22:45","guid":{"rendered":"https:\/\/ristorantesolferino.com\/caffarel-gianduiotto-miti-torinesi-del-cioccolato\/"},"modified":"2017-03-28T04:22:45","modified_gmt":"2017-03-28T04:22:45","slug":"caffarel-gianduiotto-miti-torinesi-del-cioccolato","status":"publish","type":"post","link":"https:\/\/ristorantesolferino.com\/en\/caffarel-gianduiotto-miti-torinesi-del-cioccolato\/","title":{"rendered":"Caffarel e il Gianduiotto: miti torinesi del cioccolato"},"content":{"rendered":"<p>Nel 1826 Pier Paul Caffarel, originario di Luserna San Giovanni, rilev\u00f2 una piccolissima conceria situata in via Balbis, nel quartiere San Donato di Torino e la trasform\u00f2 in un laboratorio per la produzione del cioccolato: Caffarel acquist\u00f2 una macchina industriale in grado di produrne oltre 320 kg al giorno, una quantit\u00e0 notevole per l&#8217;epoca.<\/p>\n<p>L&#8217;energia elettrica per macinare i semi di cacao era fornita dalla ruota idrau<span class=\"text_exposed_show\">lica della conceria alimentata dalle acque del canale Pellerina. Con un\u2019altra macchina idraulica, costruita dal piemontese Doret, fu in grado di raffinare la polvere di cacao e miscelarla con zucchero e vaniglia.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13409 aligncenter\" src=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/pentapx-blogpx-storieloghipx-comunicazione-caffarel-gianduiotto-002.jpg\" alt=\"\" width=\"800\" height=\"562\" srcset=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/pentapx-blogpx-storieloghipx-comunicazione-caffarel-gianduiotto-002.jpg 800w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/pentapx-blogpx-storieloghipx-comunicazione-caffarel-gianduiotto-002-300x211.jpg 300w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/pentapx-blogpx-storieloghipx-comunicazione-caffarel-gianduiotto-002-768x540.jpg 768w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/pentapx-blogpx-storieloghipx-comunicazione-caffarel-gianduiotto-002-510x358.jpg 510w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<div class=\"text_exposed_show\">\n<p>Stava cos\u00ec nascendo il mito del cioccolato Caffarel.<br \/>\nA Pier Paul successero il figlio Isidore ed il nipote Ernesto Alberto Caffarel, che incontr\u00f2 un altro rinomato artigiano del cioccolato, Michele Prochet: la sua cioccolateria Prochet Gay &amp; C. si fuse con la Caffarel Padre e Figlio dando vita alla Caffarel-Prochet.<\/p>\n<p>Qualche anno pi\u00f9 tardi Prochet, impastando cacao e zucchero con nocciole \u201cTonda Gentile delle Langhe\u201d macinate, cre\u00f2 un nuovo tipo di impasto di cioccolato e nel 1865, avvi\u00f2 la produzione di un cioccolatino speciale dalla forma tipica che chiam\u00f2 \u00abgivo\u00bb, in piemontese &#8220;mozzicone di sigaro&#8221;. Durante la festa di carnevale, Caffarel attraverso la maschera di Gianduja regal\u00f2 alla folla assiepata sotto il suo carro i nuovi cioccolatini ed \u00e8 allora che il givo cambi\u00f2 nome e divenne \u00abGianduiotto\u00bb.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13408\" src=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/16112983_944360665665606_5436351649346057407_o.jpg\" alt=\"\" width=\"1000\" height=\"563\" srcset=\"https:\/\/ristorantesolferino.com\/wp-content\/uploads\/16112983_944360665665606_5436351649346057407_o.jpg 1000w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/16112983_944360665665606_5436351649346057407_o-300x169.jpg 300w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/16112983_944360665665606_5436351649346057407_o-768x432.jpg 768w, https:\/\/ristorantesolferino.com\/wp-content\/uploads\/16112983_944360665665606_5436351649346057407_o-510x287.jpg 510w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nel 1826 Pier Paul Caffarel, originario di Luserna San Giovanni, rilev\u00f2 una piccolissima conceria situata in via Balbis, nel quartiere San Donato di Torino e la trasform\u00f2 in un laboratorio per la produzione del cioccolato: Caffarel acquist\u00f2 una macchina industriale in grado di produrne oltre 320 kg al giorno, una quantit\u00e0 notevole per l&#8217;epoca. L&#8217;energia [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[280],"tags":[],"class_list":["post-188236","post","type-post","status-publish","format-standard","hentry","category-notizie-dal-mondo-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Caffarel e il Gianduiotto: miti torinesi del cioccolato - Ristorante Solferino - Cucina Piemontese Torino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ristorantesolferino.com\/en\/caffarel-gianduiotto-miti-torinesi-del-cioccolato\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caffarel e il Gianduiotto: miti torinesi del cioccolato - Ristorante Solferino - Cucina Piemontese Torino\" \/>\n<meta property=\"og:description\" content=\"Nel 1826 Pier Paul Caffarel, originario di Luserna San Giovanni, rilev\u00f2 una piccolissima conceria situata in via Balbis, nel quartiere San Donato di Torino e la trasform\u00f2 in un laboratorio per la produzione del cioccolato: Caffarel acquist\u00f2 una macchina industriale in grado di produrne oltre 320 kg al giorno, una quantit\u00e0 notevole per l&#8217;epoca. 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