Vesuviotto, Maxtris opens to chocolate bringing Naples to the world

Maxtris, a company producing confetti since 1960, opens up to the world of chocolate and brings Vesuviotto to the Italian and foreign markets, a chocolate available in four flavours, designed and created by architect Eugenio Ciotola.

“The world of chocolate has always fascinated us – says the Prisco family, founders of the historic confetti factory –. For over 40 years, we have been tempering and using chocolate to cover our confetti. The development phase of the chocolate began two years ago, from the first meeting with the architect Eugenio Ciotola, who conceived and created the chocolate, from the name to the design, which combines avant-garde and tradition in a perfect alchemy. Since then, we have never stopped searching for the perfect flavor for the Vesuviotto, which, in two of the four flavors offered, reveals itself as a hymn to the genuineness of the products of our land: chopped Giffoni hazelnut for the Classic and apricot from Vesuvius for one of the Dark ones”.

“Vesuviotto was born with the idea of ​​exporting a bit of Naples and Neapolitanness to any country in the world through a tasty chocolate that will contribute, together with the many other excellences of our territory, to transfer the beautiful, positive and good image of our city – says architect Eugenio Ciotola -. Who doesn’t know Vesuvius? It is one of the icons of the city, painted, sculpted and narrated by artists and writers. It took two years to create a chocolate with a unique and unmistakable taste and an attractive shape. And now the time has finally come to present it to the public”.

After a long history of success linked to confetti, Maxtris thus becomes the protagonist of an evolution that also determines a development from a corporate perspective. “Our chocolate factory will be characterized by a modern plant, which shapes the chocolate and which will maintain a high level of craftsmanship in the production where chocolate and chocolate creams must be dosed daily by our Master Chocolatier, who will be involved not only in the production of Vesuviotto but also of bars and other forms. – continues the Prisco family -. We have also planned an innovative plant, dedicated to these new systems, the management of which involves new hires".