Via Pinelli 52, from Monday to Friday, 8.30 am - 1.00 p.m. and 1.30 p.m. - 5 p.m.
Via Tripoli 72/F, Monday, 4.00 p.m. - 7.30 p.m. and from Tuesday to Saturday, 12.00 a.m. - 7.30 p.m.
Two and a half centuries of Turinese chocolaterie history held in our extruded Gianduiotti and in our hand-cut Cremini.
An enchanting trip to discover the best ingredients and the most ancient techniques.
Dressed with a thin golden foil, hard at first glance, but with a soft and delicious heart.
Gianduiotto was introduced to the public during the 1865 Carnival celebrations by the Turin Carnival character of Gianduja, who distributed the chocolate in the streets of the city.
From this episode, the delicious chocolate took the name of Gianduiotto.
A delicacy with a unique flavour that has travelled from Turin to the rest of the world.
Its history began in the mid-19th century from the hands of Ferdinando Baratti and Edoardo Milano.
In 1858, the two friends decided to open a confectionery-liquor store in Via Dora Grossa in Turin under the name “Baratti & Milano”.
Thanks to Edoardo Milano’s wealth, they were able to buy very modern machinery for the time. Along with the investment, they studied new recipes, including the famous Cremino.
In 1875, following the enormous success of the café, they opened the historic café in Piazza Castello.