The Madness of a Genius
In 1973, a man was mocked by half of Europe.
Roberto Catinari showed up at a large fair in Switzerland with an idea that everyone deemed impossible: putting liquid wine inside a chocolate praline .
“That's crazy,” they told him. “You have to drink the wine, you can't seal it in chocolate!”
But not him.
He believed it.
With his tenacity, his love for the art of pastry making, and the unwavering support of his wife, he set to work day and night. Head down, heart on fire.
And what seemed like heresy became a masterpiece.
That year, in the same Switzerland that had thought he was mad, he won the Gold Medal.
Today, fifty years later, his students carry on that “madness” with the same passion, using the same hands, the same techniques, the same love.
Because here, at Catinari, every praline is more than a chocolate:
It's a story of courage.
It's a toast to genius.
It's a little act of liquid love.
