Piemonte Italia

Guido Gobino joined the family business in 1985, promoting a restructuring of the production processes, while respecting the ancient Torino recipes. The Gianduiotto Artisan Workshop project was born, where the production of Giandujotto Classico produced in accordance with the artisan system of extrusion, Giandujottino Tourinot, Amarissimi and other Chocolate and fruit-based specialities takes place together with continuous research into high quality raw materials. The roasting of Nocciola Piemonte I.G.P hazelnut used for chocolates and other delights is carried out entirely in the Laboratorio di Gobino (Gobino Workshop).