CROCI

"Small delicacies for the palate"

Founded in 1930, the workshop represents the perfect union between passion for genuine flavours and skill in processing techniques, allowing during the visit to witness the processing of chocolate according to the traditional methods handed down by father Gualtiero.

Not only chocolate: during the visit other processes will also be shown, such as the choice of ’duroni’ quality cherries, bought directly from the farmers in the Piedmont hills, from which stem and stone are removed strictly by hand.

It will also be possible to witness the birth of small Turinese delicacies such as ’liquorini’ (with a liquid liqueur core), ’bombi allo zabajone’ (bombs with zabajone), ’arancini’ (with candied oranges), ’speziati’ (spicy) and many others.