Guido CastagnaIt was 2002 when, after attending confectionery schools and serving his apprenticeship in a number of different workshops, the young Guido Castagna began working in his parents’ shop. He has always been fascinated by cacao and has made a name for himself all over the world with his chocolate creations. His trademark Metodo Naturale Guido Castagna, the “Guido Castagna Natural Method,” places special emphasis on sustainability and respect for human labor. With his authorized slogan “From beans to bar”, he is one of the few Maître Chocolatiers, artisans who follow the chocolate supply chain right form the selection of the cacao beans. At his workshop in Giaveno, he creates bars, pralines, truffles, bassinati (chocolate-coated coffee beans), cremini (chocolate sandwiches), speziati (spiced cremini), Giuinott (his very own 7-gram giandujotti, made with PGI Piedmont hazelnuts, cane sugar and Chuao cacao beans from Venezuela). Some of his products are suitable for celiacs, others for vegans. New products include pralines filled with Guido’s +55 and CQ creams, Centogrammi, 100-gram bars, some of milk chocolate filled with Bronte pistachios, others of 64% plain chocolate filled with Giuinott. Check out the website for opening times.
