– Angus Kennedy recently visited GSR Cocoa Machinery in the North of Italy for a full factory tour and an interview with Luigi and Giuseppe Turla. Here, Angus presents a full account of his fascinating trip
I love the sort of editorial trips where you’re not entirely sure what adventure you are on and what you will see when you wake up in your hotel and open the curtains; but you know everything is going to be unusually wonderful. I know that sounds a little cliché, but we are talking of the infectious mix of the magnetic presence of the Turla family combined with the unforgettable scenery of Italy’s stunning mountains, painted boats, clear rivers, flowers, cobbled squares and lakes. I’m next to Lake Como and precisely “that branch of lake Como……” mentioned by Alessandro Manzoni.
So beautiful it is, that the GSR machines seem to radiate the aesthetics of this stunning region of Italy. As soon as I arrived, like with a lot of our wonderful customers, I didn’t want to go home, not least because my host, Giuseppe, was your perfect host that possessed such passion for the business and life, that it would take you to the outer edges of the universe and back!
Giuseppe, the son of the founder Luigi Turla, filled me in the night before over dinner as we dined watching the sunset go down on Lake Como. Blimey! I was thinking, this is dangerously hypnotising; what a great way to buy a machine, I thought; things are looking curiously favourable already. Giuseppe gave me the story most enthusiastically on the company background before the following day’s tour of their factory in Calolziocorte, a perfectly placed town on the edge of the lake and mountains.
“Yes it’s beautiful here,” he said smiling, as I remembered incidentally, what real pasta should taste like. “We have been a market-leading manufacturer of machines, accessories and spare parts for cocoa pressing processes since 1992 Angus. The company was started by my father, Luigi, who you will meet tomorrow. He used to work in Carle & Montanari as General Manager and the opportunity came to exit and go his own way. So he set up a new independent company to produce cocoa presses through his entrepreneurial spirit, careful diligence and sheer commitment.
Take advantage of a free online annual subscription when you subscribe to Kennedy’s Confection magazine.
Create an account with us to access:
Angus Kennedy, Editor of Kennedy’s Confection, interviews Bas Smit, Head of Marketing, Barry Callebaut N.V., live at the London Chocolate Forum this month. Bas revealed the findings for the first time of their latest chocolate consumer insights; a result of over a year of comprehensive research
Sign up to Kennedy’s e-newsletter bringing you regular industrial confectionery technology alerts all year round.
Kennedy’s Confection Technology Alert Newsletter
7 OCTOBER 2016
It’s time to meet, share ideas, network and do business, held at the America Square Conference Centre, London
Click for more information and to register for an invitation for your free place at the world’s biggest industrial chocolate conference (conditions apply)