Four artisan workshops in Turin for one of the most popular chocolates ever, the Gianduiotto
If you think of Turin, the thought runs fast to one of its most popular sweet symbols in the world, the Gianduiotto. We have selected some artisans who are known for the quality of their products, for classic recipes but also for the most creative ones. All with a common denominator, quality.
Davide Appendino
Face new of the Turin panorama, Davide Appendino loves to define himself chocolate artisan. Son of art, he grew up on bread, chocolate and confectionery, in the historic family insignia, the Pasticceria Dell'Agnese in Borgo Vittoria, opened by his grandfather in 1946. Davide Appendino's passion for chocolate becomes great, so much so that in 2010 he opened his first laboratory, always in Borgo Vittoria. The experience at Expo 2015 opens new horizons to Davide Appendino, so much so as to be the only Turin artisan in the cocoa & chocolate cluster for the duration of the event. An experience so rich and important that it gives Appendino the stimulus for a new adventure, production bean to bar, from the cocoa bean to the chocolate bar: rigorous selection of raw materials, stone processing of cocoa beans, only two products (cocoa and raw cane sugar) for a unique and surprising result. Appendino opens its Bottega del Cioccolato in Via Maria Vittoria 11, in the heart of the Turin chocolate district. Its gianduiotti are unique, as are the recipes: dark Gianduiotto, extruded (IGP hazelnuts, cocoa, sugar) with coffee, pistachio, monorigin Venezuela, with black wrapping (beans from Venezuela, raw cane sugar, IGP hazelnuts) which earned him the 2018 Bronze Medal at the International Chocolate Awards. € 60 per kg
La Perla di Torino
Born in the Borgo Rossini district in 1992, it has already conquered the Turinese for the originality and the goodness of the products, the Perla of Turin offers a selection of ghiotti Gianduiotti, also in maxi format of 100. 250 and 500 gr and the mini gianduiotti.
Sergio Arzilli becomes Master chocolate maker at 38: after discovering he is celiac he can no longer continue to work in the family bakery and decides to deepen his knowledge of the chocolate world. Today assisted in the company by his daughter Valentina, he personally selects the raw materials that, once transformed, will become real delicacies for the palate. For those interested La Perla organizes visits to the laboratory in via Catania 9. Just go to their site and apply. Their truffles are also famous. Prices? Mini Gianduiotti and Gianduiotti € 38.50 per kg
Pfatisch
Among the historical workshops in Turin we find Pfatisch. Founded by the master chocolate maker, of Bavarian origin, Gustavo Pfatisch in 1915, is one of the 240 Historical Places of Italy in 1921 moved the business to the center of Turin, a stone's throw from the Porta Nuova Station, in Via Sacchi 42, in a beautiful Liberty building signed by the architect Pietro Fenoglio. The Pfatisch gianduiotti recipe has remained the same, prepared with Piedmont IGP hazelnuts, offered in three different variants: classic, dark and coffee.
Ziccat
He recently celebrated the 60 years of activity of the historic artisan laboratory of Turin, in via Bardonecchia. Ziccat was born in 1958 and to celebrate this important birthday it inaugurated a new store, in Piazza Borromini 78 / A, in the Borgo Po district. Famous for its chocolates, pralines but also for the Gianduiotti, in the classic and mini version both with 30% IGP Piedmont hazelnut paste. Then the special gianduiotti, in the variants dark, coffee, pepper, pistachio and the one without sugar, made using maltitol.
Prices: classic gianduiotti € 30 euros per kg, minis € 35 per kg and the special version € 32 per kg
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