Peyrano: Turin's Chocolate Artisans
The uniqueness of Italian culture lies in the artisanal tradition encompassing all fields. From arts to lifestyle, from fashion to haute cuisine: Italy has proven that dedication to the highest standards of artistry, combined with a rich cultural heritage, results in a timeless output regardless of the discipline. Italian chocolate is an exemplary case of this yearning for perfection.
For centuries, Turin has been the main Italian hub of chocolate-making, home to both large industries and small handcrafted chocolate companies alike. Traditionally, this beautiful city in the northeast is where Italian master chocolatiers reproduce and expand the traditional delicacies of the region.
The city owes its rich chocolate history to a few Torinese families who, generation after generation, passed on the knowledge and artistry of handcrafted chocolate. The Peyrano family embodies a chocolate legacy defined by quality, passion, and Italian tradition.
The History of Chocolate in Turin
The history of chocolate in Turin goes back to the 16th century when Emanuele Filiberto of Savoy served a symbolic cup of hot chocolate to the city to celebrate the transfer of the Ducal capital from Chambéry to Turin.
In 1678, Turin received its first official licence to produce chocolate, and since then, the Piedmont region has been the leading centre for chocolate production in Italy. One of the most popular local drinks was conceived shortly after: the Bicerin, a delicious mix of hot coffee, cacao, and milk cream that you can still enjoy in all the city’s cafes.
In the 17th century, the chocolate maestros of Turin learnt how to make chocolate solid, hence laying the foundation for the wide variety of delicacies you can find everywhere in the city, including the authentic gianduiotto, cremino, and pralines.
Peyrano: the family
The Peyrano family is the leader in artisan chocolate production. They have maintained the link with tradition, celebrating the cultural heritage of the precursory master chocolatiers while always looking for new ways of enjoying chocolate.
Antonio Peyrano, together with his sister Lucia, started producing chocolate in 1920 in a small workshop in Corso Moncalieri 47, where the laboratory still is today. In 1938, to reward the excellent quality of their products, Vittorio Emanuele III made the chocolate factory the official “Supplier to the Royal House of Savoy”.
In the 1950s, the family started combining chocolate with local walnuts, hazelnuts and almonds to add further variety to their selection of premium delicacies. These new pralines spread quickly across Italy and beyond, making Peyrano chocolate pivotal in the increasing popularity of Piedmontese chocolate throughout the 20th century.
Peyrano: the chocolate
The chocolate tradition of Turin lives within the walls of Corso Moncalieri 47, where century-old recipes and new flavourful varieties come to life every day. The authentic giandujotto, alpino and cremino are only a few of the over eighty chocolate varieties you can find in this iconic laboratory or Peyrano’s elegant boxes with assorted pralines.
Peyrano’s attention to detail, artisanal heritage and fresh approach to the art of chocolate make this laboratory one of a kind: the embodiment of the passion and love this city puts into everything that defines it.
Cashmere & Cioccolato
Whether you’re visiting Peyrano’s boutique or enjoying their delicacies with family and friends, you’ll need an outfit that lives up to Peyrano’s premium chocolates. Luca Faloni’s cashmere represents the pinnacle of luxurious outerwear from Autumn to Spring and is the ideal companion for fine Italian treats.
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