Chocolate couverture in special formats and finishes.
Agricacao combines tradition, passion and innovation to offer superior-quality chocolate to professional pastry chefs and gelato makers. For over 50 years, we have been committed to creating products that elevate every culinary creation, while respecting our heritage and the environment.
The Paths of agricacao
A Story of Family, Passion and Excellence
Agricacao is the result of a long family tradition that transforms the passion for cocoa into excellence.
For over 50 years, the Bardini family has guided Agrimontana on its journey through the history of cocoa, developing projects and collaborations that reflect a constant commitment to quality and innovation.
The History of Cocoa
The journey of cocoa is a Thousands of years old history, rich of traditions and culture, starting from ancient pre-Columbian civilizations until it became a symbol of excellence and pleasure around the world.
Ancient Origins
The roots of cocoa go back to Central
and South America, where populations such as the Olmecs, the Maya and the Aztecs began to use this precious plant. The Olmecs, around 1500 BC, were among the first to discover the qualities of cocoa, while the Maya, by 250 AD, considered it sacred.
Cocoa was not only a food, but a true symbol of wealth: cocoa beans were used as currency and conferred
prestige to those who possessed them. The drink “xocolatl,” a mixture
of cocoa and spices like vanilla and
chili pepper, was a prerogative of ritual ceremonies and reserved for
the noble classes.
The food of the gods
The Aztecs associated cocoa with the god Quetzalcoatl, the bringer of wisdom, and they believed it had aphrodisiac and energy-boosting properties.
It was consumed by warriors and the
elite during religious ceremonies and sacred rituals, where chocolate represented power and divinity.
Introduction to Europe
In the 16th century, cocoa made its entrance into Europe thanks to the Spanish conquistadors.
The bitter drink of the Maya was sweetened with sugar, quickly becoming a symbol of luxury, appreciated in aristocratic courts.
In Italy, it was Piedmont that stood out for the spread of chocolate. The noble ladies of the House of Savoy promoted the consumption of chocolate, helping to make it a refined pleasure present in the salons of the Savoy capital.
The line signature is born from a partnership with French and Italian Maître chocolatiers
in order to best meet the needs of professionals.
Created in collaboration with established Maître chocolatiers such as Fabrice Gillotte, Meilleur Ouvrier de France in Dijon, and emerging master chocolatiers, such as Julien Dechenaud chocolatier in Paris and Vincennes. The references of the Signature 2025 collection are an expression of the company’s ability to study and realize specific projects, making them available to all its clients.
Signature is a proposal dedicated to ongoing development over time.
The agricacao catalog includes cocoa from Ecuador, Cameroon, Venezuela, Peru, Ghana, and Liberia, each with a unique aromatic profile that reflects its terroir of origin.
agricacao works with fine varieties such as Arriba Nacional and Sur del Lago, selected directly in the plantations to preserve the genetic and botanical characteristics of each variety.
grand crus
Essential in the laboratory to allow creativity, the gourmet, white and vegan collections are ideal for presenting new recipes and enhancing established recipes with innovative ingredients and revisited classics.
bianco, gourmet, vegan
Predominant cocoa notes and a delicate, balanced aroma.
Discover the full range of Agricacao products.