Il gelato. from bean to ice
It took us a while, it's true. ) But in the end we found a way to keep our flavors and aromas intact and we managed to create the natural evolution of our chocolate creations. The Gelato From Bean to Ice. A Summer collection of a few selected flavors and recipes crafted in an artisanal way down to the smallest details. We are sure that the final result will surprise you! Come and discover our gelato in the shops in Turin, via Maria Vittoria 27/C and Giaveno, viale Regina Elena 14.
Hello! Giuinott®
Born to amaze!
To create Giuinott® we invented a dedicated production method from scratch, to ensure that we reached the percentages of PGI Piedmont hazelnuts and cocoa that we had decided on. It was an incredible challenge made up of ups and downs, test after test, but we have a strong head and in the end we did it! Our little jewel/gianduiotto was finally born exactly as we wanted! With the right consistency that inebriates the palate for a long time and enhances all the extraordinary ingredients that compose it. It has enjoyed great success over the years, to the point of becoming an icon of global chocolate making. And so all our work was rewarded!
A small reinvented gianduiotto that contains an enormous amount of our work. Study, trials, errors and even the invention of new machinery, to re-create 7 grams of hazelnut and cocoa sweetness. Several times gold at the International Chocolate Awards®
How one of the most revolutionary gianduiotti ever was born and what is behind it. The invention of a new processing method to create a perfect union between the Piedmont Hazelnut PGI and the Chuao Cocoa from Venezuela. I'll tell you about it in this video.
But the strength of Giuinott® doesn't stop here! We believe in the uniqueness of this gianduiotto to such an extent that together with other great chocolatiers we have given life to the Gianduiotto Torino PGI project. The right recognition for a unique product in the world!
In our laboratory in Giaveno, in the province of Turin, we have created some of the most iconic products of recent years. Like Crema +55, awarded several times as the best hazelnut cream in the world! Without forgetting our Pralines and bars, made with the best cocoa on the planet and made unique by original flavor combinations!
All our chocolate is produced following the Guido Castagna® Natural Method. A production specification developed over the years in collaboration with the Polytechnic University of Turin, which allows us to produce our products while respecting the environment and raw materials and, at the same time, maintaining a circular economy through a “zero waste” philosophy and intelligent use of production times.
Visit the Lab
Experience the magic of our laboratory. a unique place where the alchemy of our chocolate develops and where all dreams come to life.
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