Guido Castagna

Meticulous ingredient selection and sustainability make Guido Castagna one of the Italian chocolate greats. His painstaking natural production method begins with the purchase of cocoa beans in certified cooperatives and carries on through to packaging with Italian materials. Castagna’s chocolate is sustainable and respects people and releases its aromas without additional processing. Products speak for themselves: many are suitable for coeliacs and others, like the Giuinott bars and +55 spreading cream are gluten-free. Worth a mention is the “Gelato from bean to ice” summer collection, flavours based on selected recipes on sale in the shops in Turin and Giaveno. One of the most iconic products is the 7-gram Giuinott made of PGI Piemonte hazelnut and Chuao cocoa from Venezuela, which is accompanied by a rich assortment of cremini, spiced chocolates and chocolate-coated hazelnuts, and the various versions of the Centogrammi bar: 64% extra plain, milk, crushed cocoa beans, white and filled. Mes, finally, are 50-gram bars made with cocoas from Venezuela, Honduras, Madagascar and Vietnam.

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