La Perla di Torino took part at the Caffè Torino Milan edition to celebrate the trendiest flavour: the bitter. During the event at Terrazza Martini, the pastry chef Filippo Novelli created a special edition chocolate truffle made of cocoa mass from Uganda, cocoa bins from Guatemala and hazelnuts from Piedmont. The truffle characterized by its bitter and acid flavours, become the perfect pairing for the Negroni Cocktail, closed to celebrate 100 years of history. A perfect bitter pairing between chocolate and mixology to celebrate two great classics.
