Guido GobinoGenius and creativity with respect for tradition – here, in a nutshell, we have Turinese chocolatier Guido Gobino, an artisan with a vocation for quality and a passion for music (he loves playing the drums). In the course of his career, he has won innumerable awards for his chocolate, such as that for best praline in the world with his salted Cremino and Tavoletta d’oro (Golden Bar) prizes with his Cioccolato gianduia and Maximo +39. It’s no coincidence that fashion designer Giorgio Armani commissioned him to produce his Armani-Dolci confectionery line. In 2020 Gobino celebrated the 25th anniversary of the Tourinot, the first ever extruded giandujotto, with a dedicated miniature line, and presented the book 5 grammi di felicità (Five Grams of Happiness), written by Giuseppe Culicchia and published by Slow Food Editore. In constant pursuit of excellence, in 2022 he published his second Sustainability Report and created a special in-house team to address this aspect of the business. The quality of his chocolate is thus the end-product of a sustainable process that starts with cacao from Central and South America and envisages the use of exclusively PG Piedmontese hazelnuts, Italian sugar, and milk from the Piedmontese Alpine supply chain.
