Piemônt Cioccolato

This business, which came into being in the post-war years, was taken over by the Fioraso family in the mid 1970s. Its flagship product, which combines its original “souls” – namely chocolate and confectionery – is still the cri cri, the iconic Christmas praline wrapped in coloured paper consisting of a roasted Piedmontese hazelnut centre coated with a fine plain chocolate shell and tiny balls of white sugar. Another standout product and a true speciality of this craft workshop on the road between Turin and San Mauro is pistachio-flavoured gianduiotto. Behind all products is the pursuit of quality: witness the use of cacao paste from the finest plantations in South America and Central Africa and PGI tonda e gentile hazelnuts from Cortemilia, in Piedmont’s Langa hills. The range also features classic, plain and coffee-flavoured gianduiotti, dragées with hazelnuts, almonds, raisins, and apple and cinnamon, walnut and ginger chocolate truffle cake, bars, creams, and Liquorotto, a liqueur-infused gianduja cream sold in bottles shaped like the Turin landmark, the Mole Antonelliana.

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