We have run out of stock for this item. Very high quality, rich, unsweetened Italian cocoa powder. Use in baking as well as sprinkling atop espresso drinks. We use this cocoa as a base for our own flavored hot cocoa mixes.
We have run out of stock for this item. Very high quality, rich, unsweetened Italian cocoa powder. Use in baking as well as sprinkling atop espresso drinks. We use this cocoa as a base for our own flavored hot cocoa mixes.
Cases like these have become all too common in a country whose industries often struggle to successfully compete, particularly with developing countries. And in spite of jobs being saved at Ilva, they both also reveal serious problems with Italy’s approach to rescuing companies. It is a major drag on the economy, and desperately needs to be reformed.
But in Italy, the most common option for large insolvent companies like Pernigotti is to enter into amministrazione straordinaria. This is similar to British administration – except that where in England an administrator is appointed in law to act purely in the interests of the company, an Italian commissario giudiziale is a political appointment.
Alitalia is another notorious case. Between 1974 and 2014, the government is estimated to have pumped some €7.4 billion into the troubled airline – not including the last loan of €900 million granted during the amministrazione straordinaria of 2017. It’s an example of how too many medium and large companies are propped up by financial and political support from local and central authorities in Italy.
This situation might have been avoided were there concrete mechanisms in Italian law to help restructure larger companies earlier. In the UK, for example, insolvent businesses that may still be viable can avoid the formal insolvency process by asking their creditors to enter into a company voluntary arrangement (CVA). This can make debt restructuring possible in a way where the owner retains control and trading continues. House of Fraser recently went through the CVA process, as has Jamie’s Italian.
Like Pernigotti, Alitalia has been punished for being insufficiently international. Too focused on regional flights, it has been hit hard by low-cost carriers like Ryanair. The business overhaul during the 2008 amministrazione straordinaria didn’t go far enough to prevent a second collapse. And, since last year’s amministrazione straordinaria, no business plan has been submitted because the commissari giudiziali (the Italian equivalent of English administrators) are waiting to see what the government wants to do with the company – renationalisation is one option.
JP Morgan buys Pernigotti. Is it still Italian? #italianfood #italy #chocolate #didyouknow
FAQ
What happened to Pernigotti cocoa?
What is Pernigotti cocoa?
Why is Dutch processed cocoa bad?
Which cocoa powder does Ina Garten use?
What is Pernigotti cocoa powder?
This dark, unsweetened cocoa powder is in a class unto itself. They have removed less fat from our cocoa (resulting in a 22-24% fat content), which results in a more intense and immediate chocolate flavor. Pernigotti Cocoa Powder is Dutch processed and has a touch of ground vanilla bean. Our regulars know what a great cocoa this is!
Does Williams Sonoma sell Pernigotti cocoa powder?
Pernigotti Cocoa Powder is Dutch processed and has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! “I’ve used this cocoa for years I just love it. Williams Sonoma doesn’t have it online (or in their stores)..so I picked you.”” Thanks, D.
What happened to Pernigotti?
On 7 November 2018, Toksöz announced that Pernigotti would close its main production facility at Novi Ligure with the loss of 200 jobs. At the time it was reported that Pernigotti had accumulated losses of €13 million over the previous five years. In the same period, turnover had dropped from €75 million to €50 million.
What is Ina’s favorite cocoa powder?
Ina’s favorite cocoa powder is a dark and rich cocoa powder from Italy: Pernigotti Cocoa, which is made by a company that’s been around since 1860. She loves this stuff so much, any time one of her recipes calls for cocoa powder, she always includes a little note like, “1/3 cup unsweetened cocoa powder, such as Pernigotti.” Hint, hint!