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The Arzilli family first opened a laboratory in Turin in 1952, where a very young Sergio began to follow a passion for the art of patisserie and chocolate which then developed into his professional life: working with cocoa and searching the best quality products, establishing La Perla di Torino, coined after his first creation: La Perla Nera, which combines selected praline and roasted hazelnuts from Piedmont with a soft mixture of cocoa to create the perfect truffle.
With the addition of panettoni and colombe cakes to the range, La Perla aims to reinterpret the oldest Italian traditions and flavours with originality and innovation, a speciality which has been boosted by the work of Valentina Arzilli who joined her father in running the company, as in addition to the quality of the ingredients, the hallmark of 'La Perla' is also the attention to the packaging of the products. In fact each product is hand wrapped, enhancing its sophistication and design.
This chocolate is called Fluido, it contains a soft centre of Gianduja cream, a hazelnut and chocolate paste.
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