This small artisan business has produced fine chocolate in its workshop in the northern suburbs of the city for four generations. At the outset it manufactured machinery for chocolate-making before moving on to the production of giandujotti and cream spreads using exclusively high-quality ingredients in 1970. Franco Roncarolo, grandson of founder Francesco, is the technical manager, while his brother-in-law Michele Calderazzo oversees the sales side with his daughter Francesca and his son-in-law Alberto Ricci.
A strong point of the business is its capacity to produce even small quantities of nine different types of 5- and 10-gram giandujotti with personalized packaging. The product range also comprises 40 types of chocolate bars (some with dried fruit), hearts and gems, and nine types of Easter eggs. The vast assortment of cream spreads now includes three new savory flavors. All Prodotti Gianduja goods are on sale at the company shop, which is open every day, or exclusively at the franchised elegant bar-cum-chocolate shop at Via Palazzo di Città 24, in the heart of Turin.
