Claudio Pistocchi, the baker behind La Torta Pistocchi, says of his creation: “We have created a cake "of" chocolate and not "with" chocolate”. The tireless Florentine artisan who exports his creation throughout the world, has watched his secret recipe, now over 18 years old, grow increasingly popular both at home and abroad. Over those years, the Torta Pistocchi has received many honors and awards, a confirmation of its originality and unrivalled quality.

Claudio Pistocchi - Torta Pistocchi

The only ingredients in the Torta Pistocchi, by choice of its creator, are extra dark chocolate, cocoa powder and a little cream. It contains no preservatives or vegetable fat. No eggs, no butter, no flour. The simplicity of the recipe highlights the quality of the ingredients, along with the extraordinary nature of a process which only Claudio and his sister are the privy to. The result, clear in the appearance and taste, is an exquisite softness and incredibly intense flavour.

Claudio Pistocchi’s journey as a pastry chef is unique and unusual, fuelled by passion. After hospitality school, Claudio began his apprenticeship as a cook in several kitchens and catering companies. Finally, he arrived at a restaurant where he was able to develop his innate culinary skills. In 1990, while still very young, Claudio opened a deli with the help of his family where he stocked local products, including hundreds of cheeses and an enviable wine list. The work was rewarding and allowed him spare time to devote to his great passion: chocolate.

Then came an opportunity destined to change his path. An order for a chocolate birthday cake, a forerunner of the Pistocchi, was made for one of their regular customers. The cake was requested with increasing frequency and, by chance, tasted by a reporter who gave it a rave review. This event triggered a totally unexpected reputation, passed along by word of mouth, which increased demand. The popularity of the cake convinced Claudio to convert his deli into a dedicated bakery to produce Torta Pistocchi on a bigger scale.

In that moment, Claudio’s life long dream came true: to devote himself entirely to the creation of chocolate. After 18 years that same recipe now crosses borders, thanks to the particular method of vacuum storage, which makes the cake perfect for storing in the freezer. The recipe, while maintaining its handmade nature, allows a simultaneous preparation of about 120 cakes that can keep for several months without losing their unique characteristics.

Today, the Torta Pistocchi comes in many variations, including Classic, Coffee and Citrus of Sicily. The family name also goes hand in hand with a selection of other delicious pastries, all of which reflect the soul of the creators and the poetry of their passion.