Marco Polo

"A few steps away, in via Lagrange, Guido Gobino offers a journey into the chocolate world that involves all the senses. The material of which his gianduiotti and Tourinot are made is a real feast for the taste buds."

Giancarlo Gariglio

"Besides devoting such special care to the hazelnuts, Gobino also does the same with chocolate, using only the very finest quality Venezuelan cocoa, which stands out for its sweet aromatic flavor with hints of spices and toasted coffee."

Scott Craig

"Though the perfume of toasted hazelnuts emerges as soon as the wrapper is peeled back, hazelnuts don’t dominate the flavor profile as the gianduiotto melts on the tongue."

Gina Tringali

"A selection of the best cocoa, milk and cocoa butter result in the most creamy and nutty gianduiotti to be devoured in Turin. Try its artfully created cousins; smaller in size, the 5 gram “Giandujottino Torinot” and “Giandujottino Torinot Maximo” are the perfect portion of bright sweetness."

Susan Van Allen

"His cremini al sale (gianduiotto mixed with sea salt) is amazing!"