Chocolate, vanilla, fruit, almonds, pistachios, caramel…..A delicious cocktail of captivating flavors describes the T’a chocolate shop, created in 2007 by the brothers Tancredi and Alberto Alemagna, young entrepreneurs that continue their family’s glorious history. At few kilometers away from Milan, in Cerro Maggiore where their head quarters is located, Tancredi narrated when and why, together with his brother Alberto, he gave life to their chocolate adventure.
QUESTION: How did your adventure begin?
ANSWER: We started on the lunch table of our mother Enrica, and it was there that we founded our trademark to give continuity to our family’s brand. We were young but with a strong will to do it.
Q: And so you began working on your project….
A: From 2007 to 2011 there have been changes, so many growths. We moved to Varese, then in a space in via Tortona and eventually in our own chocolate shop in Cerro Maggiore.
Q: On what did you point?
A: We wanted from the beginning that the artisan work of the producing process could have married quality and design, doing our best in research of the best raw materials, overall Italian, to value the ‘made in Italy’, presenting the chocolate in an elegant confection. Even the eye wants its share.
Q: Actually your confections, besides being extremely elegant, are a hymn to color….
A: Yes, because they recall the colors of the cocoa tree’s fruits. Pink, yellow, light green, red, are colors of this incredible fruit and we have copied them creating a joyful packaging.
Q: Were you ever scared of not being able to do it?
A: No, never been afraid, we couldn’t do it wrong. We believed too much and we have a surname that has to be respected.
Q: Who makes the exquisite pralines and their flavors?
A: A great ‘maître chocolatier’ creates them, fundamental to make a good chocolate. Makes choices, work, transforms the raw material, that are at the base of all of his creations. Invents winning mixtures, such as coffee or dry fruit.
Q: How does it work?
A: Our 18 partners, in the laboratory at Cerro Maggiore, before and during the creation of the pralines, are followed by an expert. Alberto created a line of chocolates filled with fresh fruit that are among our most sold products and I have made a very tasty mix of caramel and white chocolate.
Q: In 2014, the first T’a Store&Bistrot was kicked off in Milan, where the Italian lifestyle is celebrated in the kitchen. Would you unveil the recipe of some extravagant dish?
A: I cant give away the recipe, but I can say that out Milan/Tokyo, a Milanese risotto accompanied by a tuna tartar in a silver casserole must be tried.
Q: And the cocktails…..
A: The T’a’s bartenders have created Italian and international cocktails thinking of the chocolate’s world, the sweet and our brand’s flavors.
Q: T’a’s interior design in via Clerici in Milan, was thought by the Vincenzo De Cotiis studio…
A: Yes, De Cotiis managed to blend the Alemagna’s historical elegance with the classical atmosphere of the Milanese restaurant of the 60’s.
Q: How?
A: Velvet sofas, elegant dim light lamps and simple tables make the T’a bistrot a place where the customer leaves himself being seduced and cuddled.
Q: You project to create a national and international T’a network?
A: Certainly in Europe, but yet we have to define details and we look into the USA, where the ‘made in Italy’ excellences are welcomed with a great enthusiasm.
Q: Where can your pastry products be found besides in your Milanese bistrot?
A: In Italy we have selling points in Rinascente and Eataly. We are in top pastry shops and in the big hotel networks. Abroad, since two years, our best markets are Japan, England, Germany, Arabic Countries and Hong Kong.
Q: You and your brother Alberto have attached to your brand also another activity….
A: Our catering service is very successful. Also in this business we have done our best to choose natural products.
Q: You are still very young…
A: Alberto is 31 and has a small daughter. I am 35, married and about to become a father.
Q: What is that you wish for your future?
A: To continue in strongly believing in our work, to grow with the needed attention to make a great all chocolate pastry shop, but also to delight myself with the beautiful things of life.
