A shrine for Piedmontese chocolate. All thanks to prime raw materials like cocoa mass from Africa and South America, and Langhe hazelnuts, processed with the hand of an artisan. The speciality here is the boero, with Vignola cherries heady with grappa made in local vineyards, dredged in sugar and chocolate. Equally worthy are the classic chocolate bars, the cremino, gianduiotto, chocolate-coated citrus peel, dragées, pralines, and spreads. At Easter look out for chocolate eggs with classic and bespoke decoration.
