The use of some historical machinery, on the one hand, is a further guarantee of respect for traditional recipes and, on the other hand, it enhances the characteristics of high quality raw materials, as in the case of extruded Gianduiotto.
Extrusion is a traditional method still applied by only a few chocolate producers throughout Turin, which does not involve the use of moulds to form Gianduiotto. In this way, we are able to be more adherent to the original recipe, made only with PGI (Protected Geographical Indication) Round Piedmont Hazelnuts, cocoa and sugar, enhancing the flavour of hazelnuts and guaranteeing the typical creaminess of the product that is the symbol of the Savoy city.
Another classic chocolate is Cremino, once more very appreciated because it is produced according to traditional methods. In addition to its unmistakable taste, which we are able to offer in four additional variants, the characteristic of this chocolate is its extremely regular shape. To ensure this, we cut our cremini with a hand-held guitar.
We have also managed to combine solid tradition with modernity in order to express the craftsmanship of Cioccolateria Sperandri in the best way. A craftsmanship that can be seen every day in the skilful hands of our team, who create small delicacies with passion and expertise, suitable for any special moment.
Our recipes are gluten-free, free of animal origin saturated fatty acids and free of palm oil.