‘We are young and motivated and with our work we want to express all our imagination and creativity.’ This is the declaration of intent of Alberto Brustia, Alexis Rosso and their partners who, in 2014, took over Ziccat, a historic chocolate factory active in Turin since 1958. We, for our part, would add that they also want to educate and communicate. The Ziccat workshop, in fact, is open to guided visits by small groups in which it is possible to hear stories about the history of chocolate and learn the secret of the trade. Among their artisanal products are giandujotti, some packaged in slightly retro tin boxes and also available in spiced or pistachio-flavoured, numerous chocolate bars, including the mono-origin Los Palmaritos 75% – made with Hispaniola cacao, selected at some of the most exclusive plantations in the province of Duarte – and orange-, cinnamon-, chilli- and absinthe-flavoured varieties. Plus, creams, pralines, glasses to fill with creams or liqueurs, drageés with PGI Piedmontese hazelnuts and almonds, and coffee beans and candied fruit coated with plain, milk and Ivory chocolate. Open from Monday to Friday from 8am to 6.30pm and Saturday from 9am to 1pm.