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Chocolate & gelato, a timeless love

Chocolate is our faithful companion in the sweetest moments of our lives, and it just goes with everything, making any combination more irresistible. 

The same goes for our gelato. We at buonissimo offer you chocolate in different ways to guarantee you an ultimate sensation of taste. Be it in combination with strawberries, imaginative with coconut sprinkles and banana pieces, pure and intense like the taste of our dark chocolate gelato, classic chocolate gelato or in combination with hazelnuts and as the timeless taste of our stracciatella gelato.

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Chocolate & gelato, a timeless love

More about the general history of chocolate; the food of the gods

The history of chocolate goes back to the pre-Columbian civilizations of South America, when the Mayans and the Aztecs offered the gods “xocolatl”, a drink made from cocoa beans with pepper, chilli, cinnamon and other spices.

Did you know that the ancient Mayans used cacao beans as currency? Therefore, the first scientific name of the plant is “Amygdalae pecuniarae”, which means “money almond”. It was rightly replaced by Linneo with Theobromina cacao, “food of the gods”.

According to an Aztec legend, the cocoa plant was given to humans by the god Quetzalcoatl to relieve fatigue: in fact, cocoa contains energizing agents and a small amount of caffeine. It is considered a natural antidepressant as it contains serotonin, also known as the mood regulator; it is rich in vitamins and minerals and contains flavonoids that fight cholesterol.

The first cocoa seeds came to Europe with Christopher Columbus, but the importation of cocoa was initiated by Hernán Cortés, the conqueror of Mexico: from that moment on, the drink, which was then drunk with sugar, anise, cinnamon and vanilla, has had the exponential success which persist until the present day.

In the 16th century, cocoa began to be produced in Italy, especially in Florence and Venice, and thanks to the Italian school, Francois-Luis Cailler founded the first Swiss chocolate factory in 1819. In the early 20th century Van Houten, a Dutchman, managed to find a way to separate cocoa butter.

In 1865, Caffarel, who mixed cocoa and hazelnuts, invented Gianduia chocolate (nut chocolate) in Turin, while about ten years later the Swiss man Daniel Peter invented milk chocolate. The first bitter chocolate production, which began in Bern in 1879, is owed to Rodolphe Lindt and the invention of the first chocolate bar, which appeared in Chicago in 1923 is thanks to Frank Mars.

Before you end your lecture, 3 facts about chocolate at buonissimo: 

Did you know that. . . 

– our gelato dark chocolate is vegan? 

– our chocolate sauce is homemade like our gelato? 

– our chocolate gelato is considered one of our customers` favourite gelato (especially among our “small” customers)? 

What are you waiting for? Come by and taste it yourself 😊

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