A. GiordanoThe name A. Giordano has been acclaimed in the world of Piedmontese chocolate for more than a hundred years. The old recipes of the founder have been jealously conserved by the current owners, the Faletti family – mother Luigina and her children Laura and Marco – who use them to make chocolate delicacies in their workshop in Leinì, a place where time seems to have stood still. Here the original mainly mechanical machinery, perfectly restored and in full working order, serves as a back-up to the all-manual phases of the cutting and wrapping of the gianduiotti, made with PGI PIedmontese hazelnuts, and Giacomette, to which crushed hazelnuts are added. Another highly distinctive product is Alpinluce, a hand-made chocolate shell filled with chocolate cream and Revej, the Caluso Passito Riserva of Gnavi (a Master of Taste). Decorated pralines and Easter eggs take shape under the expert guidance of master pastry chef Guido Bellissima, an artist with royal icing, while lovers of cream spreads can choose from a variety of hazelnut-based flavors. The range is rounded off by chocolate-coated Pecetto white cherries, cremini (chocolate sandwiches), chocolate liqueurs and chocolate bars. Be sure to visit the little but elegant old shop on Turin’s Piazza Carlo Felice.
