In Piedmontese dialect, “L’uma sempre fait parej” simply means, “This is how we’ve always done it”.
It’s a perfect motto for Guido Gobino chocolate, which incorporates centuries of tradition and constant research to create a product that is authentic and contemporary at the same time.
The Gianduiotto Artisanal Laboratory project revolves around extrusion, a technique that allows for chocolates to be made without molds; this makes each piece unique, whether it’s a classic Giandujotto, Giandujottino Tourinot or Tourinot Maximo.
The company has passion, creativity, vision and a love for experimentation; to uphold quality standards, it travels the world in search of the perfect ingredients: IGP Piemonte hazelnuts from Langhe, the best cocoa in the world from Venezuela, Colombia, Mexico and Ecuador, the most aromatic ginger form Thailand, and orange peels from Sicily.
Guido Gobino’s is a story of flavors, pleasure, and all-Italian treats, looking at the world with curiosity, in constant dialog between past and future, between ancient flavors and original, contemporary pairings, and between artisanal know-how and new experiments.
An artisan production in a continuous search for the perfect ingredient in order to create new flavors that preserve the love for tradition; like the Tourinot, Guido Gobino’s interpretation of the Classic Giandujotto, still produced following the traditional method of extrusion that makes each chocolate unique, and Cremino al Sale, where the elegance of Gianduja Chocolate is enriched with Integral Sea Salt and Taggiasca Extra Virgin Olive Oil.