La Perla di Torino and the Japanese restaurant Kaizen Fusion have created a new dessert with an explosive taste, which combines two ingredients that are only apparently opposite: chocolate and wasabi.
The idea of a sushi dessert was already launched years ago by Filippo Novelli, International Pastry Chef and today Production Manager of La Perla di Torino, with his innovative creation of the sushi ice cream now known and replicated throughout the world.
Filippo’s love for sushi and gianduja led him to experiment with a completely new creation, this time with the collaboration of the Japanese restaurant Kaizen. Where did we start from? From the consideration that Nigiri and Giandujotto have the same shape, even though they belong to two very distant cultural histories. And with the idea of combining Piedmontese excellence with Japanese excellence, this new Giandujotto 2.0 with wasabi and covered with gianduja chocolate was born. An unforgettable taste explosion!