Calcagno gianduiotti were already a symbol of Turin back in 1946, when Aldo and Franco opened their chocolate in the city’s Barriera di Milano neighbourhood. The business was recently taken over by a group of partners, all with a passion for chocolate, prominent among Alessandra Castelletto, who plays a key role in the running this impressive enterprise. The original machinery and historical recipes have been recovered to restore the trademark to its previous fame
Along with gianduiotti, the flagship products spreading creams, hazelnut, and the iconic cremini. These mini chocolate sandwiches are made to a recipe a little different from the traditional one, with plain or milk chocolate instead of gianduia paste on the outside and a thicker, more generous filling of classic hazelnut paste. The result is a cremino that is slightly larger than usual and offers a pleasant contrast between crunchiness outside and softness inside.
In summer the opening hours of the emporium next door to the workshop may vary, so we suggest you phone ahead to make an appointment.
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