– 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.
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The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium, have been in touch with Kennedy’s to explain that they have now developed a new and quicker way to check whether the cocoa butter is crystallising correctly during the hardening process. The method could save the chocolate industry a lot of time and money, they claim.Click here to continue reading...
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7 OCTOBER 2016
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