As always, more than ever
Una tradizione che si rinnova con successo
Today Turin and the surrounding area figure as the leaders in Italy for chocolate production, with an output of 85,000 tons, equal to 40% of the total.
What are the ingredients of this success? Professionalism, competence, and respect for a tradition that put down deep roots in 18th-century Turin, developed during the 19th century, and witnessed the emergence of important companies in the regional capital and throughout Piedmont: from Streglio to Ferrero, from Talmone to Novi, from Venchi to Pernigotti.
These prestigious industrial firms are complemented by those of the artisans: Master chocolate chefs who create and innovate while conserving the best of the past. With passion, dedication, and above all, impeccable taste.
Photo: Making Gianduiotto
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
Torino is beauty + passion.
Discover it now!
