Venchi

Silviano Venchi, a Turin confectioner's apprentice, founded his chocolate house in 1878 in the city that is Italian chocolate's capital — Turin invented gianduja, the hazelnut-chocolate blend born of cocoa shortages and Piedmont's exceptional hazelnuts, and Venchi has made it ever since. The house's Cuor di Cacao chocolates, gianduiotti in their gold foil, and chocolate-hazelnut spreads descend directly from that tradition, produced at scale without abandoning Piedmontese sourcing for the nuts. Modern Venchi stores added gelato counters whose chocolate flavors — particularly the pure dark sorbets and gianduja — rank among Italy's best chain-made gelato. The Turin stores are the origin point. Buy gianduiotti as the canonical purchase: the little gold ingots are the taste of Turin codified, and a box travels well enough to serve as Italy's most reliable edible souvenir.

The gelato counters serve the chocolate flavors as the kitchen intends them; try the pure dark sorbet beside a gianduja scoop for the house's two poles at once.