At his new workshop in Giaveno in the Valsangone, Guido Castagna makes his chocolate specialities with cocoa beans that he selects personally. He devotes special care to sustainability and respect for people, and is authorised to use the “From beans to bar” caption on his products, all made using the “Guido Castagna natural method”. They include bars, pralines, truffles, bassinati (chocolate-coated coffee beans), cremini, speziati (spiced cremini), creams, and plain, white, milk and PGI Piedmont hazelnut Giuinott (his trademark 7-gramme giandujotti), plus a number of confections for celiacs. Of his new creations, we recommend Tavoletta 100+, a plain chocolate bar filled with Giuinott, and the vegan-friendly dessert mix. He is currently working with other chocolatiers, the Turin Chamber of Commerce and different university faculties to achieve PGI recognition for the “Gianduiotto di Torino”. For opening hours, see the website.