Chocolatiers in Turin
7 stores · curated ORBIS register
Baratti & Milano has operated as a café-confectioner in Turin's Galleria Subalpina since 1858. The house is known for its gianduiotti and cremini chocolates, still sold today in the same belle-époque jewel-box tins.
Founded in 1997 by Gianluca Franzoni, who began studying Venezuela's rare Criollo cacao in 1994; the Turin house still mills its own beans in-house for single-origin bars like Chuao and Porcelana.
Giaveno lab from 2002/2003; 2009 Gambero Rosso top prize for extruded-and-cut gianduiotto (quarto tipo) with >40% Nocciola Piemonte IGP (Italian Gourmet; Maestri del Gusto).
Turin chocolatier founded 1964 by Giuseppe Gobino as a gianduja workshop; his son Guido created the bite-sized Tourinot in 1995 and the Cremino al Sale (Ligurian olive oil, Cervia sea salt), named world's best praline by London's Academy of Chocolate in 2008.
Founded 1915 by Lucia Peyrano; original Corso Moncalieri shop/lab still packs boxes by hand (official about; MuseoTorino).
Opened 1915 by Gustavo Pfatisch; Locale Storico d’Italia in Pietro Fenoglio’s Via Sacchi 42 Liberty building with basement chocolate workshop (official history; Turismo Torino).
Turin chocolate house founded in 1878 by 20-year-old Silviano Venchi, who began experimenting with chocolate after buying two bronze cauldrons; Nougatine became an early signature.