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Caffarel

150 years have passed since the invention of the Gianduiotto, but at Caffarel tradition is respected 100%. In this company, founded in Turin in 1826 by Paul Caffarel and now with its head offices in Luserna San Giovanni in Val Pellice, the Gianduiotto is still made as it has always been made, with extrusion and exclusively with Piedmont I.G.P. (Protected Geographical Indication) hazelnuts: known here as the “Tonda Gentile”, or "round and refined”.

In addition to the gianduiotto, Caffarel produces and distributes other specialities around the world: from nocciolato to the Piedmont bar, to the crunchy Gentile covered with cremini chocolate. There are also: chocolate cigars, candies, and holiday sweetbreads.

Cocoa is processed inside the Caffarel plant in Luserna San Giovanni The structure also houses a Chocolate Museum.

Caffarel
Luserna San Giovanni (Turin)
www.caffarel.it


Photo: The Gianduiotti extrusion process in the Caffarel factory

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