{"id":1096,"date":"2019-01-29T17:20:03","date_gmt":"2019-01-29T16:20:03","guid":{"rendered":"https:\/\/www.cioccocrusco.com\/?p=1096"},"modified":"2019-06-05T16:02:19","modified_gmt":"2019-06-05T14:02:19","slug":"press-conference-brienza","status":"publish","type":"post","link":"https:\/\/www.cioccocrusco.com\/en\/news-and-events\/press-conference-brienza","title":{"rendered":"Cioccocrusco: a 360-degree sensory experience"},"content":{"rendered":"\n

“We created the passe-partout to present our Cruschi Peppers in an innovative, crisp and crunchy way all over the world”. The words of Antonio Cammarota, the CEO of Cioccocrusco<\/strong>, which officially launched its creation, partly  ‘made in Basilicata’ and partly ‘made in Switzerland’, on Sunday 27 January: a bar of dark chocolate encasing small flakes of IGP Senise Cruschi Peppers, which manage to preserve their crunchiness, releasing an intense and unique flavour.  
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“We remain firmly rooted in our traditions, but revisiting them in a modern way”; this is an artisanal product created to elicit “a 360-degree sensory experience<\/strong>,” explained Cammarota during the press conference, held at the B&B La Voce del Fiume – A charming historical residence in Brienza.
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Cammarota: lots more interesting news coming soon
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“In Switzerland, Cioccocrusco has had a very enthusiastic reception, and there are good prospects elsewhere, but we want to keep our feet on the ground”, added Cammarota, before saying  a special thank you to the Swiss master chocolatier Willy Schmutz, “<\/strong>with whom we created and perfected Cioccocrusco. This year, for the third time in a row, Willy was named the top Swiss master chocolatier, and in 2015 he was recognised as one of the best in the world”.
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Adobbato: from today, we start telling a new tale of the region
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“Today we are inaugurating a new international partnership with Cioccocrusco, fuelled by mutual feelings,” declared Rocchina Adobbato, owner of the B&B La Voce del Fiume – A charming historical residence<\/strong>. “Both Antonio and I love our land, and we want to let the world discover it, make it known through its beauty and products. From today, a new tale of the region is also beginning for this B&B, with Cioccocrusco.
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During the press conference, the nutritionist Raffaele Lopardo<\/strong> also spoke about the nutritional characteristics of both the chocolate and the IGP Senise Cruschi Peppers, particularly “rich in vitamin C”, while the sommelier Lucia Telesca<\/strong> selected some wines from the Cantine del Notaio<\/strong> to be enjoyed with Cioccocrusco.
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Telesca: Cioccocrusco has highly interesting aromatic qualities
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“Biting into the square with your teeth,” said Telesca, “you can really feel the graininess of the hand-chopped Cruschi Peppers, with their varied texture. A sensation that is fully experienced on the palate.”
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“You will have different sensations when you taste a square of Cioccocrusco,” beginning with the scent, “from the very intense and interesting aroma” to the “melt-in-your-mouth” cocoa, which releases the flavour of the Cruschi Peppers. “We have managed to create a product with flavours that mix together, but are, at the same time, very distinct and recognisable.”
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Last but not least…
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Finally, the chef Enza Crucinio<\/strong> presented Cioccocrusco in three different experiments: Cioccorusco Brownie with Metapontino lemon curd and tiny pieces of Senise Cruschi Peppers; creamy Podolica ricotta, crumble with Matera bread, ganache and pieces of Cioccocrusco; Cioccorusco mousse, Lucan raspberries and crunchy pistachio from Stigliano.
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“It is important that our guests also eat with their eyes, because the first sensation is visual, followed by taste, but also sound,” explained Crucinio.
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Cioccorusco: a discovery in the discovery
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From the limited edition bar<\/strong> dedicated to the art world, to the ‘unconventional’ chocolate box<\/strong>, many other novelties are coming out of the world of Cioccocrusco because, as Cammarota says, “it’s not a product being sold, but a story being offered”.
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