Two new Loison Filoni: Orange Chocolate and Apricot Basil
Born from the family recipe from 1969, here are 2 new recipes that expand the range to as many as 8 flavors!
HOW A NEW FLAVOR IS BORN: THE EPIC PAIRING ORANGE CHOCOLATE
A new taste is not reduced to a particular flavor or scent but involves emotions intertwined with colors, shapes, textures and, why not, history. Sometimes a new pairing is born by chance, accident or harmony, just as in this case: since the 18th century, in fact, chocolate has been scented with orange peel and orange flower water.
In this new “Filone”, Dario Loison has chosen to combine juicy candied oranges from Sicily with a particular variation of chocolate from South America. Cocoa is a versatile and complex element that can be combined with many tastes, and the flavor profile of the one used in the new Filone is rich in spicy, bitter and astringent notes that enhance the citrusy, sweet and persistent note of the candied orange.
DARIO LOISON’S GOURMET TIP: CHOCOLATE ORANGE FILONE WITH VANILLA ICE CREAM AND A TOUCH OF CURAÇAO
With the arrival of warm weather, Dario Loison suggests a fresh combination: the Chocolate Orange Filone paired with a delicate vanilla ice cream. The freshness and creaminess of the ice cream combine harmoniously with the sweetness of candied orange and the intense flavor of dark chocolate.
Then adding a touch of orange liqueur such as Curaçao or Grand Marnier, liqueurs with a sweet note and a slightly bitter aftertaste, creates a depth of flavor that will surprise your senses. Are you ready to savor this extraordinary and delicious experience?
HOW A NEW TASTE IS BORN: THE INNOVATIVE APRICOT BASIL PAIRING
The pairings are based on sensory analysis, traditions, history, culture, experience, and even personal prejudice. Our background and eating habits are peculiar to create unique and innovative combinations, whose flavors and aromas bring out memories and suggestions with which an emotional connection resonates. This is how Dario Loison developed this innovative combination of apricot and basil: semi-candied apricot, sweet and slightly acidic, combines with the herbaceous blend of basil that is complemented by slight citrus and balsamic nuances. A combination with delicate flavor complexity, whose flavors complement each other, creating a fresh taste experience.
DARIO LOISON’S GOURMET TIP: APRICOT BASIL FILONE WITH GREEK YOGURT AND A GLASS OF ITALIAN RIESLING
For the Basil Apricot Filone Dario Loison suggests simply pairing it with Greek yogurt because of its consistent creaminess: fruity sweetness, slight herbaceous aroma and freshness of the yogurt come together in a relevant balance. The intriguing touch for this pairing? Dario Loison complements this dessert with a fresh glass of Italian Riesling, which, with its acidity and aromatic vivacity, amplifies the apricot flavors and contrasts the sweetness. Get ready for this singular experience!
LOISON FILONE: A HISTORIC RECIPE BORN IN 1969
Filone Loison carries with it the reliability of more than 50 years of history: it originates, in fact, from an old family recipe, when father Alessandro and mother Bruna started the pastry business in 1969, carrying on the experiential legacy of grandfather Tranquillo. In the past, the cake was called Panfrutto, a soft and simple leavened cake enriched with raisins and candied fruit, covered with an almond glaze.
Today, Dario and Sonia Loison have recovered the historic recipes from Alessandro’s archives, reworking them to give them new life and adapt them to current tastes and preferences.
THE PACKAGING – INNOVATION, ELEGANCE AND FUNCTIONALITY IN ONE BOX
Innovation, elegance and functionality. These are the elements that characterize the packaging design of Loison filoni. The packaging, designed specifically for the historic artisanal Filone, comes in a clever format with a folding opening, which ensures optimal protection for the 500g leavened dough.
Once the package is opened, the result of meticulous research and study is revealed, confirming, once again, the reliability and reputation that distinguish every Loison project. From the care to the depth of the information, which attests to the transparency in the communication of the product, to the elegant functionality of a box that tells the story of an artisan laboratory born in 1938.
A COMPLETE RANGE: HERE ARE THE 6 OTHER FLAVORS “SIGNED” BY LOISON
FILONE MANDARINO – A warm taste that of Mandarin, present in Loison since 2005 that ennobles a precious leavened product. The Slow Food Mandarino tardivo di Ciaculli presidium is flanked by another “guaranteed” product such as the I.G.P. “Piemonte” hazelnuts of the hand-rolled glaze.
FILONE LIMONE– It is a hymn to freshness the filone Limone, rich with Amalfi lemon peels that release all the strength of the summer sun. A filone of rare fragrance, hand-covered with IGP Piedmont Hazelnut icing.
FILONE FRUTTA – The classic flavor of Loison’s Filone is Filone alla Frutta, enriched with almonds, raisins, peels of “Sicilian oranges,” and covered with almond glaze and grains.
FILONE UVA – The highlight of this variant is the presence in the soft dough of only raisins from Turkey, sweet raisins that are seedless and dried naturally in the sun.
CHOCOLATE FILONE – A naturally leavened loaf rich in dark chocolate chips, covered with a glaze of PGI Piedmont hazelnuts, cocoa and granulated sugar.
FILONE PERE SPEZIE – The richest, most fragrant taste for the blend of semi-candied pears and harmonious thanks to the mix of selected spices. To cover a light sugar glaze.