SottoFava, the first festival dedicated to Italian bean-to-bar chocolate
On June 28th, in Saluzzo (Cuneo), SottoFava, an artisanal chocolate festival dedicated to Italian bean-to-bar chocolate, will take place.
Founded a few years ago by a group of about twenty individuals with the goal of promoting, developing, protecting, and spreading the culture of chocolate, Bean to Bar Italia aims to be a catalyst for innovative ideas and proposals that contribute to making the artisanal bean-to-bar chocolate segment increasingly dynamic and informed. This commitment encourages the sharing of know-how and experience among its members, in accordance with principles of ethics, collaboration, transparency, respect, and mutual support.
The association's primary goals are to educate consumers about the production processes from cocoa bean to chocolate bar, build a community of professionals, support the development of ethical, sustainable, traceable, and high-quality cocoa supply chains, promote and support bean-to-bar chocolate production in Italy, and make the country a global benchmark for artisanal chocolate.
How the SottoFava festival works
Among the various activities organized by Bean to Bar Italia are seminars, webinars, in-depth workshops, and events open to the public. SottoFava was conceived as an event that combines the traditional aspect of a food festival with historical and cultural insights. The journey into the world of chocolate will be immersive, featuring guided tastings, stories, and meetings with the association's leading figures.
A true journey divided into three parts: the past—a journey of cocoa from its earliest uses to the present day; the present—with 12 "islands" where chocolate makers will guide the public through their creations; and the future—with a focus on cross-fertilization and the inspirations deriving from pairings with local products. Tastings and purchases will also be available.
"SottoFava is a small festival to raise awareness of these realities and to dispel the notion that all chocolate is the same, or that the bitterer it is, the better it is," the organizers say. "It's also an opportunity to reiterate that chocolate is good all year round, and artisanal chocolate is just like a fine wine, rich in colors, aromas, flavors, and nuances."
Among the exhibitors at SottoFava will be several names in the Italian artisanal chocolate world, which have contributed to raising the quality of national production and raising consumer awareness. Among them are Cocoah, a brand founded by Marco Bertani; Banchini, a historic Parma-based company; Aroko, a Venetian brand with Venezuelan roots; Bagai, an established Piacenza-based company; Aruntam, a project born from the vision of Pia Rivera; Karuna, the first bean-to-bar company in South Tyrol; and Nina Kakaw, a social chocolate shop in Belluno.
Admission is free but reservations are required.
