It took the Florentine lab of Torta Pistocchi two years of research to fine-tune the recipe of the Torta Pistocchi chocolate cake with pears. This company always strives to find the perfect balance between chocolate and other ingredients and finding a pear variety which wouldn’t lose its aroma and taste when combined with the powerful flavour of chocolate was not easy. The solution came in the form of Michele Mezzasoma who makes delicious Italian semi-candied pears specifically for Torta Pistocchi.

Siblings Claudio and Claudia Pistocchi make artisan, prime-quality products without using eggs, butter, flour, added sugar, preservatives and additives. That’s why the cakes are vacuum-packed in the lab and must be kept at refrigerated temperatures to keep their fragrance and deliciousness intact for a long time. Do not forget to take them out of the fridge and let them come to room temperature - the ideal serving temperature - before serving them.