With Europe’s largest chocolate festival starting this weekend, it is about time you learn about cremino! Surprisingly, few people I have talked to, current study abroad students or former study abroad students, have heard of this creamy, delicious chocolate. But, you cannot leave a chocolate festival without buying a big block of it, or you’re doing it wrong! Without guidance, I can see how you may move past these blocks (they can be expensive), and aim for truffles and other chocolates and treats that you’re more familiar with. But, missing out on fresh homemade cremino is a mistake! I hope all who read this, that are going to Perugia this weekend, bring back at least a ¼ lb of this delightful, melt in your mouth, sweet. (Photo credit: Dolci.it) What is cremino? When I usually try to describe cremino to people, I say it is similar to Nutella. It is a chocolate with three layers. The top and the bottom, the darker colored layers, are made of something called Gianduja, which is similar to Nutella: two parts chocolate and one part hazelnuts. The middle layer is usually what gives it its overall flavor, which can vary. I’ve had pistachio, coffee, vanilla, and even coconut flavored cremino. All delicious. The coconut was my favorite but it’s rare. Pistachio is a close second. The traditional middle flavor is hazelnut. Cremino dates back to the 1930s where it was invited in Turin, the capital of the Northern Italian region Piedmont. Those that make it, take it seriously! It isn’t made with cheap ingredients. Gelato has become so famous and commercialized there is cheap gelato, filled with preservatives, in huge mounds to attract tourists. But cremino is still a bit of a secret, and still an art. (the first festival I purchased cremino at, Valentine's Day weekend in Florence. Piazza Santa Maria Novella) How much does it cost? Because it is made with the best ingredients it tends to be a bit pricey, especially if you buy it cut from a chocolate shop or at a festival. There are other places you can get it cheaper, like some super markets but they usually don’t have the wide selection of flavors you’ll find elsewhere. Where can I get it? The best place to get cremino is a chocolate festival, so with the huge one in Perugia this weekend and next….you’re in luck! Cremino is definitely a top seller at these and you can pick how much you want just like with fudge. They will cut you a sliver, however big you ask and wrap it up for you in plastic. Cremino can also be found, of course, in chocolate shops all around Italy, especially in the North and especially, in Turin. I unfortunately haven’t found a favorite spot in Florence for its purchase, so if anyone finds one, feel free to reply in the comment section! In Florence, I usually purchase it at Conad, shamefully to chocolate connoisseurs. It is the cheapest place for a bag of traditional flavored cremino: costing you around €2.50. This type of cremino is in little cube portions individually wrapped up. You can also head to the Central Market for a wider selection of flavor and the choice to get as many as you please: 1, 10, 50? The future of cremino The traditional cremino flavors are hazelnut (the original), coffee and actually, lemon. But, recently cremino producers have been experimenting with the flavors mentioned above and even really stepping out of the cremino norm and creating cremino blocks without layers! At some festivals you can find single flavored “cremino” or cremino with nuts in it! (Cremino gelato I had in Monterosso)
In addition to buying cremino in block form, I highly recommend trying the gelato flavor "cremino", which you’ll find in many gelaterie artigianali. It is my second favorite flavor ever (only second to delizia la carraia, a white chocolate pistachio!) and it has been on point every where that I have tried it. Two places in Florence that I know have it: Smalzi Il Gelato (on a side street by the Duomo) and Festival del Gelato.
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