Sergio Arzilli, the founder, was born into a family of pastry chefs and discovered a passion for chocolate in particular at an early age. Attracted by the many Piedmontese recipes for sweet truffles he ended up creating one of his own, the Perla Nera, or Black Pearl, one of a long series that have become the feather in the company’s cap. Albeit conserving its artisanal dimension, La Perla has grown a lot and exports half of its production. Its latest novelties are Tiramisù, Triple Chocolate, Moka, and Latte senza Latte (Milk without Milk, a vegan gluten-free product). Then come the various lines of giandujotti, pralines, cream spreads, bars and yeast-leavened products. In 2016 a new workshop was inaugurated in Lungo Dora Colletta, run by Sergio’s daughter Valentina Arzilli, helped by production manager Filippo Novelli, the captain of the Italian team that won the World Ice Cream Cup in 2012.