(Italiano) Majani 1796 – progetto ” promozione Export e Fiere 2023″

16 May 2024

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(Italiano) Politica sulla sicurezza alimentare

30 July 2020

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Majani 1796 s.p.a. awarded with DolciSalati&Consumi Awards 2019

16 April 2019

Majani 1796 S.p.A awarded at Cibus Connect during the ceremony DolciSalati & Consumi Awards in two categories: charity initiative, with Dolce Soccorso Crimino and special product innovation award, with Tisana degli Dei.
The important project Crimino was born in collaboration with the Italian Red Cross: for every Dolce Soccorso case sold, consisting of 4 Fiat cremini, Majani donated 60 cents to the purchase of defibrillators (AEDs) for Elderly Centers throughout the country.

Tisana degli Dei was created by the Bolognese Company to offer a product with all the flavor of cocoa, vegan, totally free of calories, sugars, lactose, fats and gluten. Made with 100% “fine de aroma” cocoa peel, it is consumed like a leaf tea: just let it brew for a few minutes in boiling water.
These awards of excellence assigned by Tespi Mediagroup and attributed by a qualified jury of buyers of Gd and Do as well as by prominent operators in the food sector, have once again seen the protagonist of the historic Bolognese chocolate company, which has been producing for over 220 years its “from bean to bar” specialties, according to the traditional method.
Mrs. Barbara Orofalo, Majani Marketing and Sales Manager, received the award.

Cremino Espresso, special cocktail by barman Marco Stefanelli

03 April 2019

The Fiat Classico Cremino is the great protagonist of this special cocktail created by the barman Marco Stefanelli on the occasion of the special "Chocolate and Spirits" tasting held at the Women's Day at Eataly Bologna Ambasciatori and dedicated to all lovers of the velvety texture of the first and original 4-layer "bonbon" created in 1911 to celebrate the launch of the Fiat Tipo 4.
The intense aroma of coffee is combined in the glass with the creaminess of almond syrup, offering a unique and unforgettable taste experience.

To make this cocktail, you need:
- 60 ml coffee or amaretto liqueur
- Almond milk syrup 45 ml
- 1 cup of espresso coffee
- Ice enough to fill one half of the shaker

for preparation:
- a glass or a flute
- a jigger
- a shaker
- a strainer
- a small colander with metal links

here is how to proceed:
- hem the rim of the glass with a soft creamy sauce, spreading it with a teaspoon. Store it in a blast chiller for at least 30 minutes
- measure, using the jigger, the right quantities of coffee liqueur, almond syrup, espresso coffee and then pour them into the shaker
- fill the other side of the shaker with ice
- close and shake vigorously for a few seconds
- open the shaker and strain the mixture with the strainer, using a metal mesh strainer to prevent small pieces of ice from passing.

A fantastic cocktail to celebrate the arrival of summer!

The “Blanco de Cepe” Majani awarded as 2019 Tavoletta d’Oro at the Taste of Florence

12 March 2019

On Monday 11 March at the Stazione Leopolda in Florence, during the last day of the Taste food and wine event, the awards ceremony for the 2019 Tavolette d’oro was held, promoted by the Compagnia del Cioccolato. The Association, which has been active for more than 20 years, is made up of over 1000 members including food lovers of the gods, professional tasters, industry journalists, food experts and refined gourmets. The Tavolette d’Oro represent the most authoritative awards dedicated to quality chocolate in Italy and the tasting reviews have been assigned according to the evaluation sheets of the Company. More than eight hundred products (pralines, spreads, coated fruit …) have been the subject of tasting and the references that have exceeded 85 cents have arrived in the final, representing in their complexity the excellence of the Italian panorama. In the Cioccolato di origine category the brand new Blanco de Cepe 78% tablet by Majani 1796 was awarded the coveted prize, which will be presented to the public within the Fall Winter 2019 Collection. Cepe is a prized wild cocoa from the forests of Venezuela, which with its varied mosaic of genetics has at least 15% of white criollo beans. The grains are large and homogeneous and are F1 Fino de primera certified. Special mention for the second year as Cioccolato d’eccellenza at the Tavoletta Latte Intenso with 52% cocoa and for the first time at the Cremino Inca, made in 2018 with fine Venezuelan cocoa Maracaibo.

On March 30th and April 13th the oldest chocolate factory of italy opens its sweet doors

08 March 2019

Saturday 30 March and 13 April Majani,  in Via G. Brodolini 16 Località Crespellano, Valsamoggia a Bologna, opens the doors of the company to make known its history and its specialties. It will be an opportunity to enter the heart of the Ancient House and visit it, following an educational path that includes the entrance to the production area and a moment of training on the history and culture of chocolate, accompanied by tasting of the most famous Majani products. The visits are scheduled at 10.00, at 12.00 and at 15.00 and the participation fee per person is € 15.00. At the end of the visit will be given to participants a discount voucher of € 5.00 to be used at the company store. For info and reservations write to customercare@majani.com indicating name, surname, mail, telephone number and turn to which you are interested.