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Monaci Trappisti Frattocchie

For it was in 1880 when the Trappist monks of the French started producing chocolate in the capital a very special, even today famous throughout the world. The Trappist monks of chocolate to be precise, made with ancient recipes and strictly top secret, distinguished not only by the authentic flavor but also an unmistakable mark that represents the Coliseum and the cross. Dark, bitter to seventy per cent, milk, hazelnuts or hazelnut Viterbo, there is something for all tastes, even in spreads. With Christmas just outside then in the former Frattocchie supplying to the monastery of Tre Fontane on Laurentina, production has been enhanced with a sweets that most recall the Christmas nougat. Also produced "unchanged over time with recipes that date back to 1947, 'says Joseph roar that has now taken the place of his father continuing the sweet path traced by the friars of the French. "Our whole nougat and chocolate are usually prepared in the same way, with high quality raw materials, machinery and unchanging tradition of the past." As for the chocolate bars, nougat are also different ways: crisp white, white chocolate covered with nuts or the highly popular vanilla and almonds. And in one of Rome's oldest brewery, which also supplies other convents of Italy such as those Camaldoli, Clairvaux and Pavia, the craft is passed down from generation to generation, "because - said he roars - the traditions and techniques are so specific that they require specific expertise that are handed down from father to son in the name of an ancient and painstaking craftsmanship. " But let's take a long step back, namely in 1880, when the Trappist monks began to produce the famous chocolate. Without interruption, except during the two world wars, the factory never stopped kneading and shaping the typical bars and it is said that until a few years ago there were those who went early in the morning at the Trappist monks to enjoy the rose, bread typical of Rome, filled with an abundant dose of hot chocolate.