Peyrano

Peyrano was founded in 1914 in Turin as a candy producer. A few years later, Antonio Peyrano successfully began producing chocolate. He is to be credited with recipes that today are still the trademarks of this prestigious firm.

In addition to the Alpino filled with liquer, a historical speciality of the shop in Corso Moncalieri along the banks of the Po River, Peyrano is famous for its Gianduiotti, hearts, cremini, and quadretto, which are available in five flavours: milk, dark, mint, coffee, or bitter chocolate.

Peyrano carries out the complete processing of cocoa beans with vintage machinery. Each phase of this process is carried out according to traditional rhythms, including conching that lasts 72 hours.

In 2002, the Peyrano family merged with the Maione family. This union resulted in shops opening in Rome and Naples and the invention of new taste temptations like ginger chocolates and kiwi-ciok: a slice of candied kiwi on a dark chocolate base.

The latest developments include: cialde – or wafers – a new way to taste Piedmontese hazelnuts, mythical Sicilian almonds, or carmelized puffed rice, coated with pure milk or dark chocolate.

Peyrano Fabbrica di Cioccolato
corso Moncalieri 47 - Torino
www.peyrano.com

Foto: Cialde

CioccolaTÒ 2008

Peyrano

The Giangioiello

The 2008 Golden Bar Award

Chocolate dinner amidst the stars

Out to discover true cru, accompanied by François Pralus and Andrea Trinci