LUSERNA SAN GIOVANNI, Italy — In the Waldensian valleys of Piedmont, Caffarel produces a small chocolate with rounded curves and tapered ends that has delighted chocolate lovers since 1865. The Gianduiotto is the signature creation of a company celebrating its 200th Anniversary, a milestone that brings together a rich tradition, a commitment to quality ingredients and an eye toward the future.

The story of Caffarel began in 1826, when Pier Paul Caffarel founded the company. The history of the Gianduiotto is also closely tied to Michele Prochet, who is credited with perfecting the cocoa-and-hazelnut paste at the heart of the recipe. Their paths converged in 1879 with the establishment of Caffarel Prochet e Compagnia.

The Gianduiotto went on to become one of the defining symbols of Turin’s confectionery industry, transforming an artisanal specialty into a chocolate recognized around the world.

Since 1997, Caffarel has been part of the Lindt & Sprüngli Group, bringing its heritage together with that of another major name in chocolate. Today, 70% of the products made at the Luserna San Giovanni factory are destined for international markets, and Caffarel products are sold in 49 countries. These figures reflect the company’s ability to bring a tradition born in Piedmont to a global audience while preserving the techniques that have shaped its identity.

“Caffarel’s 200-year history also tells the story of a deep bond with Piedmont, an ability to innovate and craftsmanship passed down through generations,” says Giulia Muzzin Scevola, Marketing Director of Lindt & Sprüngli Italy. “From a remarkable original idea emerged a distinctive way of interpreting chocolate, bringing Piedmontese quality and expertise to consumers around the world.”

“For us, the bicentennial is not a finish line but a starting point for continued creativity, investment and innovation, while keeping the dialogue between tradition and contemporary tastes alive.”

Wrapped in its distinctive gold foil, the Gianduiotto is still made using the traditional extrusion method. The gianduia paste is shaped by machines installed in the 1960s. Updated to comply with modern safety standards, the machines remain in operation, preserving a production method that has endured for decades.

Caffarel’s heritage of craftsmanship has also received official recognition. In 1972, the company registered the trademark “Gianduia 1865. L’autentico Gianduiotto di Torino.” In 2022, the brand was recognized by Italy’s Ministry of Enterprises and Made in Italy as a Historic Trademark of National Interest.

The company is also investing in the future. A new three-story building is under construction next to the factory where Gianduiotti and other chocolates are produced. “Starting next year, it will house Lindt’s global Choco Wafer production center,” says Benedict Riccabona, CEO of Lindt & Sprüngli Italy.

To celebrate the bicentennial, the factory opened its doors yesterday to representatives of institutions, associations and the business community. Guests included Paolo Chiavarino, Turin’s City Councilor for Commerce; Angelo Cappetti, Director General of the Turin Industrialists’ Union; Andrea Amalberto, President of Confindustria Piemonte; and Nicoletta Ponchione, Director of the Consortium for the Protection of Piedmont Hazelnuts with Protected Geographical Indication status.

A group of influencers also joined the visit, taking part in a day devoted to telling the story of a company founded in Turin that has carried the Gianduiotto beyond Italy’s borders.

A phrase painted on a factory wall captures the enduring bond between chocolate and those who love it: “Nine out of 10 people love chocolate. The 10th is lying.”

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